Preheat your oven to 400 degree Farenheit and line two baking sheets (or one very large one) with parchment paper.

Slide the potatoes into thin wedges. Soak the wedges in a bowl of cole water for about 10 minutes.

Drain the potatoes, and pat dry with a clean kitchen towel or paper towel.

Clean and dry your bowl, then put your potato wedges back in. Toss them with the oil and salt and pepper.

Spread the wedges onto the baking sheets, making sure that the potatoes don't overlap too much.

Bake for 30 minutes. Remove from the oven and flip the wedges. Bake for another 20-30 minutes, or until the wedges are cooked through and crispy. This will depend on how thick you cut your wedges.

I like to make the sauce after I have flipped my potatoes.

Blend all the ingredients until smooth then place into a small/medium saucepan over medium/low heat (closer to medium than to low).

Stir consistently with a spatula.

It will take some time to start thickening -- this is usual for tapocia starch in recipes like this. You'll notice that it's starting to thicken when it gets lumpy/thick at the bottom of the pan. At this point, you can turn the heat down slightly, and you'll want to stir it constantly as it thickens. Don't worry if it is a little lumpy or feels like its taking too long. It will smooth out and you stir it and it cooks. This process took me about 12-14 minutes.

Leave on low heat, stirring every few minutes, until ready to use.

Generously top the baked wedges with the sauce. Garnis with hot pickled peppers, green onions, and white sesame seeds. Enjoy while hot!