Preheat oven to 450 F. Soak sliced potatoes in a bowl of hot tap water. While potatoes are soaking, drizzle one tablespoon of olive oil over a sheet tray.
Drain the potatoes and try completely with a towel. Place the sliced potatoes into a medium sized bowl. Sprinkle with garlic powder, onion powder, salt and pepper. Drizzle with remaining 2 tablespoons of olive oil. Toss until everything well coated and incorporated.
Spread potatoes evenly over prepared sheet tray, making sure everything is in one even layer. Bake for 15 to 20 minutes, until golden on the one side. Remove from oven, loosen and flip over all potato wedges. Place tray back into the oven and bake for an additional 8 to 10 minutes, or until nicely golden brown. Serve while hot.
While the potatoes are baking, combine the mayonnaise and the minced garlic in a small bowl. Stir to combine until garlic well incorporated. Separate into 2 bowls.
In one bowl of mayo, stir in the juice of half a lemon. Season with salt and pepper, if desired.
In the other bowl of mayo, stir in the smoked paprika, hot sauce, and ground cumin. Season with salt and pepper, if desired.
* 4 russet potatoes can be used in place of the 7 red potatoes
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