Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C) and line a sheet pan with parchment paper.
Step 2
Wash and dry the
Russet Potatoes (5)
and cut them into similar-sized wedges. 4-6 wedges per potato work best.
Step 3
Place potato wedges in a large mixing bowl and add
Olive Oil (60 mL)
,
Grated Parmesan Cheese (25 g)
,
Italian Seasoning (4 g)
,
McCormick® Garlic Powder (3 g)
, and
Kosher Salt (3 g)
. Toss to combine until the olive oil and seasonings are well coated on all of the potato wedges.
Step 4
Place seasoned potato wedges on the prepared sheet pan making sure they are evenly spaced and in one layer.
Step 5
Roast potato wedges in a preheated oven for 30-35 minutes until they are fork-tender and crispy and browned on the outside.
Step 6
While potatoes are roasting, combine
Mayonnaise (230 g)
,
Garlic (3 g)
,
Lemon Zest and Juice (1)
,
Kosher Salt (1 pinch)
, and
Ground Black Pepper (1 pinch)
in a small bowl. Whisk together until well combined. Serve as a dipping sauce for the crispy potato wedges.
