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