4large russet potatoescut into 4-8 wedges depending on size (about 3lbs)
Sea saltto taste
Preheat oven to 400° F.
Bring a large pot of water to a boil, once boiling add the baking soda and potatoes. Cook for 7-10 minutes until tender on the outside but still firm when pierced with a fork.
4 large russet potatoes, 1 tablespoon baking soda
Remove the potatoes with a slotted spoon and place on a baking sheet. Let cool completely and give the pan a shake to rough the potatoes up just a bit, be careful not to break the wedges though. Drizzle each side with oil.
3 tablespoons avocado oil
Transfer the pan to the oven and bake for 40 minutes, flipping once, until golden brown and crispy. Season with salt and serve immediately.
Don't skip par boiling the wedges before baking them. This helps them to get nice and fluffy.
Let the wedges cool before tossing them in the oil.
Bake the wedges on a baking tray in a single layer. If they are overlapping, they won't get crispy all over.