Combine granulated garlic, granulated honey, salt, and cayenne pepper in a bowl. Mix to combine and set aside.

Heat a medium pot with water until boiling. Generously season water with salt and par-cook potato wedges until tender (pieces should easily be pierced with a fork/paring knife), about 5 minutes. Drain potatoes in a colander and place on sheet pan to cool completely.

Gently smash potatoes with spoon to break open crevices for crispy frying.

Preheat oven to 425˚F.

Drizzle oil into hotel pan and place in oven to preheat for about 3 minutes. Gently scatter potato wedges into hot oil (potatoes should sizzle and bubble when they hit the pan) and spread out into an even, single layer.

Bake for 35-40 minutes until potatoes are golden brown and crispy, turning potatoes (or shaking) every 15 minutes. Drain off excess fat, if needed, and toss potatoes in spice mixture and drizzle with honey to coat. Serve immediately or hold under heat lamp for up to 5 minutes.

Sprinkle with minced herbs just before serving.