Scrub the russets well and pat dry before cutting each one into 8 wedges. Divide the potatoes in a half among two metal, rimmed sheet pans. Drizzle each pan of potatoes with 3 tablespoons of oil and toss well to coat.
Slide both pans into the oven for 20 minutes. Remove, rotate and bake for an additional 10 minutes.
Remove and immediately sprinkle both pans with 1/4 cup of cheese, a sprinkle of salt and lots of coarsely ground black pepper. The cheese will immediately melt on to the pan, but once the potatoes can be lifted off the pan without tearing, pick them up and set them directly onto the melted cheese.
Slide the wedges back into the oven for 5 more minutes or until the cheese is lightly golden and slightly crispy.
Let the wedges cool on the pan for a minute or two and then serve immediately.