Cut potatoes into wedges and add to a large mixing bowl. Toss with Roasted Garlic Grapeseed Oil, Italian Seasoning, and salt. Using oven mitts, remove preheated sheet pan from the oven. Lightly grease the hot sheet pan and add potato wedges in a single layer.
Cook potatoes for 30 minutes, flip, and cook for another 15 minutes or until they reach desired crispiness.
While the potatoes are cooking, mix together the mayonnaise, Lemon Rosemary Blend, mustard, and lemon zest.
