Scrub potatoes with cold water to clean off any visible dirt.

Cut each potato in half lengthwise, then each half in half (always cut the long way), then again to yield eight wedges per potato, 32 pieces total.

Place into a large pot or bowl and cover with hot tap water.

Sprinkle in the two teaspoons of kosher salt and the baking soda and mix a little with a whisk to dissolve.

Preheat oven to 475 degrees F with two racks in the one third and two thirds’ positions.

After soaking for ten minutes, drain into a colander and pour potatoes out onto paper towels and pat dry.

Rinse and dry the pot or bowl and place the dried potatoes back in.

In a small glass measuring cup, melt the fat in the microwave.

In a small bowl mix corn starch with a little of the olive oil to dissolve then add to the bacon fat along with the remaining oil, salt, pepper, garlic powder and onion powder. Whisk with a fork and pour all over the potatoes, tossing gently to coat.

Line two sheet trays with foil, shiny side up and divide the potatoes between the two pans (16 per pan) by lifting and setting each potato into place, making sure they do not touch each other and cut side down.

Use the oil left in the pot or bowl to brush half of it on the exposed halves, saving the rest of the oil during the flip half way through roasting.

Roast for 20 minutes and remove from oven. Turn each potato over to the other cut side and flip pans around and rotate racks and brush the exposed sides with the remaining oil and bake for another 15-20 minutes until crispy.

Ovens vary so check five minutes prior to each bake time to make sure they are not browning too quickly.

Remove from oven and sprinkle with chopped parsley and serve immediately.

Sprinkle on additional salt as needed depending on your taste.