Preheat oven to 450 degrees F. Cut potatoes in half lengthwise; cut each half into 3-4 wedges depending on the size of potato. You want the potato pieces to be the same thickness, about ½ to ¾-inch thick.

Place wedges in a large bowl. Add minced garlic to potatoes. Sprinkle with cheese, crushed rosemary and salt. Drizzle potatoes with oil tossing to coat potatoes evenly.

Spread potatoes in single layer over bottom of pan (I use a stoneware pan, but you can use any flat baking sheet with a lip). Bake in preheated 450 degree oven for 10 minutes. Remove from the oven and turn potatoes so they roast evenly. Return to oven and continue roasting 10-15 minutes or until potatoes are light golden brown and tender.