Preheat oven to 425°F. Line a large baking sheet with parchment paper.
Cut the potatoes in half lengthwise, then cut each into 4 wedges lengthwise. You'll have 8 long wedges from each potato. Place the potatoes on a sheet pan, drizzle with olive oil, sprinkle the salt, pepper, garlic, rosemary, thyme and lemon zest (if using) over the potatoes.
Toss all the ingredients together, making sure that the potatoes are covered with the oil. Spread the potatoes out in a single layer cut-side down.
Bake the potatoes for 25 to 30 minutes, turning to the other cut side after about 15 minutes. Bake until they are lightly browned, tender inside, and crisp outside. Sprinkle with more salt if needed, then serve.