Potatoes:

Place potatoes on a sheet tray covered liberally with salt and bake in a 475 degree F oven for about 90 minutes or until potatoes are completely cooked.

 Remove from oven and let cool in the freezer until cold.

 With a serrated knife, preferably electric, cut potatoes in 1/2 lengthwise. Then cut each 1/2 into 4 wedges.

 Put potatoes on a sheet tray leaving space between each potato so that they do not stick and fry in a 350 degree F fryer until golden brown. Dredge on paper towels and season with salt.

Sauce:

Whisk all ingredients together in a bowl and reserve.

 Serve as a dipping sauce for the potato wedges.

Source: Idaho Potato Commission