3 large russet potatoes, cut into 8 to 10 wedges each
2 TBSP avocado oil
1 tsp kosher salt, plus more to taste
1 quart vegetable oil or other neutral oil
Preheat the oven to 350 degrees F.
In a medium bowl combine the potato wedges, oil and salt. Toss well to combine. Spread the wedges evenly on a rimmed baking sheet and roast for 30 minutes or until just tender all the way through but no color has really formed.
Meanwhile, heat the vegetable oil in a medium dutch oven over medium high heat. Using an instant read thermometer or deep fry thermometer, bring the oil to 350 degrees F. Working in batches, fry the potato wedges for about 4 minutes or until golden brown and crispy on the outside, tender and fluffy on the inside. Drain on a paper towel lined plate and sprinkle with additional salt if desired. Continue with the remaining potatoes.