Preheat the oven to 475° F. Cut the potatoes into 1 inch thick wedges and place in a large pot.
Submerge them in water and add 1 ½ tsp of baking soda.
Bring water to a boil and cook until potatoes are fork tender (~15-18 minutes).
Drain potatoes and place them back in the pot. Add two tbps of extra virgin olive oil and ½ tsp turmeric, along with salt and pepper (to help your body with absorbing turmeric).
Place the lid back on the pot and shake the pot.
Spill the potatoes out onto a baking sheet (two if necessary) so that they are spread out and in one layer (do not overcrowd).
Place the baking sheet(s) in the oven on the lowest rack and cook for about 15 minutes. Flip the potatoes using a spatula and cook for an additional 5 minutes.
Season with additional salt right before serving.