Cut potatoes into lengthwise wedges. If some potatoes are extra thick, you may want to cut each quarter in half. Or cut them however you like! The thicker the pieces, the longer, the pre-boil time in Step 2.

Bring a large pot of water to a boil, add the potatoes, baking soda, and salt. Allow to come back to a boil, reduce heat to gentle boil and cook until just fork tender, 7-10 minutes. Drain potatoes in a colander. Set them aside while you prepare the marinade.

In a large bowl, whisk together all marinade ingredients. Carefully stir in the potatoes and toss them around until each piece is fully coated. I like to do this with my hands and gloves (unless they are cool enough to handle without gloves.) If you have time, cover and place in the fridge overnight. If you can, give them a stir halfway through the marinade time to allow all pieces to absorb the marinade. You can get away with a very short marinade (30-60 min.) but the longer they marinate, the more flavorful they will be.

Preheat the oven to 450 F degrees. Line a large baking sheet with unbleached parchment paper. Arrange potatoes on the baking sheet in an even layer (feel free to spoon extra marinade over the potatoes). Bake until crispy, about 45 minutes (I like to flip them after 30 minutes to crisp both sides).