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Start by washing the potatoes thoroughly.
Coat the potatoes with a generous amount of olive oil and a good handful of kosher salt, making sure to work the salt into the skin.
Place the coated potatoes in an oven preheated to 400 degrees and bake them for 1 hour.
For an extra crispy texture, you can refrigerate the potatoes until they are cold after baking.
Once cooled, cut the potatoes into steak fry wedges.
To make the dip, combine mayonnaise, vinegar, soy sauce, and chili crunch solids in a bowl and refrigerate it.
In a pan, heat about a quarter inch of oil until it is hot.
Carefully add the potato wedges to the hot oil, ensuring they sizzle upon contact.
Fry the potatoes until the side touching the pan is golden brown, then flip them to fry the other side until they are perfectly crispy.
Remove the crispy potatoes from the oil and place them in a bowl lined with paper towels, lightly sprinkling them with kosher salt.