Preheat oven to 415 degrees F.
Cut the top part of the garlic off. Place in foil and sprinkle with salt, pepper and a drizzle of olive oil. Wrap up and place in oven. Roast for 40-45 minutes, or until soft and fragrant. Remove from oven and let cool.
Meanwhile, Line a baking sheet with foil (for easy clean up).
Wash and dry the potatoes. Cut in half, then each half into 4 wedges. So you will have 8 wedges from each potato.
Toss the potatoes into a mixing bowl. Add the olive oil, and toss to coat the potatoes well.
Add the herbs, salt, pepper and parmesan. Toss well to ensure all sides are evenly coated.
Add the potatoes to the lined baking sheet, in an even layer and place in the oven.
Cook for 10 minutes then flip potatoes onto other side.
Let bake for 15 - 20 or so more minutes, or until potatoes or tender. This cooking time may vary depending on how large or small you cut your potatoes.
Remove from oven and serve immediately.