Paula Deen's Oven-fried Potato Wedges

Preheat the oven to 400°F. Line a baking sheet with aluminum foil or parchment paper for easy cleanup.

Wash the potatoes thoroughly under cold running water and pat dry with paper towels. Cut each potato lengthwise into 8 wedges, keeping the skin intact.

In a shallow bowl, whisk together the mayonnaise, hot sauce, onion salt, house seasoning, and black pepper until well combined.

Pour the cornbread mix into a separate shallow bowl or plate. Working with a few wedges at a time, coat each potato wedge thoroughly in the mayonnaise mixture.

Dredge each mayonnaise-coated wedge in the cornbread mix, turning to coat all sides evenly. Place coated wedges on the prepared baking sheet in a single layer.

Bake for 25 to 30 minutes, until the coating is golden brown and crispy and the potatoes are fork-tender.

Remove from the oven and let cool for 2 to 3 minutes before serving. Serve warm as a side dish or appetizer.