Preheat oven to 375 degrees F.
Place butter in an 11x15 inch jelly roll pan and place in oven until butter melts. Remove from oven as soon as butter has melted.
Halve each potato, lengthwise, and cut each half into 3 equal wedges. Dry potato wedges with a paper towel.
Sprinkle melted butter evenly and liberally with grated Parmesan, then sprinkle with pepper, seasonings and herbs. Press the cheese onto the butter.
Press each potato wedge, flesh-side down, firmly onto the Parmesan.
Lightly brush the exposed section of potato with olive oil.
Very lightly season the potatoes with coarse salt & freshly ground pepper and sprinkle with crushed herbs.
Place in preheated oven and bake 40-50 minutes.
*If needed to crisp the Parmesan crust, turn the heat up to 400 for the last 5-10 minutes.
**Transfer potatoes to a cooling rack and allow to cool at least 7 FULL MINUTES - this allows the cheese crust to stick to the potatoes.
Serve with your favorite dip. Buffalo, sour cream or Ranch dips work well.