- 2 pounds baking potatoes, each cut into six wedges
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon ground black pepper
- salt to taste
- 1/4 cup shredded Cheddar cheese (optional)
- Preheat oven to 450 degrees F (230 degrees C).
- Arrange potato wedges on a baking sheet. Drizzle olive oil over the wedges; season with thyme, pepper, and salt. Turn wedges with a spatula to coat with oil and seasonings.
- Roast potato wedges for 15 minutes, turn, and continue roasting until soft in the center, about 15 minutes more. Transfer wedges to a platter and sprinkle cheese over them.