i make these at least once a week doing an amalgamation of ragusea's/kenji's potato methods.

i slice the wedges skin-on and bring to a boil in a skillet with probably 1/2-1 teaspoon each baking soda and salt (i just eyeball it tbh). the potatoes are usually ready a few minutes after the water comes to a boil - you want them to be super tender and on the point of breaking, but the exterior will continue to break down a bit after they're out of the pot, so be careful. lay them out on a paper towel to dry and cool for ~15 minutes or longer. douse them in avocado oil (or another high-temp oil - canola or peanut would work well) on a baking sheet and roast at 450 f flesh side to pan for about 20 minutes, then flip and roast for another 15-20. adjust cooking time according to your oven. I'm usually only cooking 1-2 potatoes at a time, so they don't take long.

if you want to add seasoning, i'd wait until the last 10 minutes or so of baking. the seasoning will char if you add it in at the beginning, ime. otherwise, just wait until they're finished and toss with coarse salt and fresh black pepper.

so fucking good