Cut potatoes into wedges and place on a baking sheet with lard, tallow or butter dabbed here and there. Bake at 325-350°F until cooked, approximately 60 minutes. Stir at least twice to mix in the fat.
OR deep fry in 2-4 liters of rendered beef tallow until the potato wedges turn golden brown and float to the surface.
Salt and pepper to taste. Serve with fermented sriracha sauce and homemade mayonnaise.