Beefy Roasted Potato Wedges (Edit recipe)

Preheat and Prep

1. Move an oven rack to the lowest position (this will ensure the potatoes get a nicely browned.) Preheat oven to 425º. Line a rimmed baking sheet with parchment paper.
2. In a large mixing bowl, add potato wedges and a generous pinch of salt. Let stand 2 minute to draw out the moisture. Add the contents of the broth packet and stir. Add the mayonnaise and stir. The mixture should resemble a thin batter. Stir thoroughly to coat all of the wedges.

Bake and Serve

1. Spacing each wedge at least 2 inches apart, place them on the baking sheet with one potato side down and bake for 18–20 minutes. Do not flip or toss—we want one side to absorb most of the heat.
2. When the potatoes are done, remove from the oven and use a slotted spatula to lift them off the pan. Serve in a shallow bowl or platter topped with chopped fresh parsley and flaky sea salt.