Preheat oven to 450 degrees F. Cut each potato into eight wedges. In a large bowl, stir together the olive oil, rosemary, thyme, salt and pepper. Add the potato wedges; toss to coat. Spread wedges in a single layer in a shallow roasting pan. Bake for 30 to 35 minutes or until crisp, turning once. Divide evenly among four serving plates.