Place potatoes in a large pot, cover with cold water and bring just to a boil. Turn heat down to gently simmer potatoes. Cook potatoes until tender when pierced with a sharp paring knife or a thin metal skewer. Drain potatoes, cool and refrigerate if making ahead.
If eating right away, chill so they are easier to slice. Slice crosswise into 1/2″ wedges. Lay potatoes flat on a foil-lined baked sheet. Drizzle potatoes with olive oil, then sprinkle with garlic, salt and pepper, then finish with cheese.
Bake until potatoes are hot, crisp and golden. If you need them faster, broil then in a pre-heated broiler until crisp and golden.
Recipe from Chef Sally Cameron of AFoodCentricLife.com