Crispy Baked Potato Wedges

Cooking spray, for the baking sheet

¼ cup (60ml) vegetable oil

2 ½ pounds ( 1.1 kg) russet potatoes, washed and scrubbed

2 quarts (1.9L) water

2 tablespoons (25g) Diamond Crystal kosher salt, plus extra for seasoning; for table salt use half as much by volume or an equal amount by weight

½ teaspoon baking soda

Freshly ground black pepper

Directions at seriouseats.com

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