Peel and cut potatoes into wedges. Place potato wedges in a medium mixing bowl and fill with water until all potatoes are covered. Let soak for one hour. 

Preheat oven to 425 degrees and cover a baking sheet with parchment paper.

Drain water from the bowl and dry the potatoes. Place potatoes and avocado oil in a mixing bowl and toss to coat potatoes with oil.

Place potato wedges on a parchment covered baking sheet leaving room between each wedge. Don’t let the potatoes touch (this will ensure a more crispy potato). 

Bake at 425 degrees for 15 minutes. 

Decrease oven temperature to 350 degrees and bake for 20 minutes or until potato wedges are slightly golden brown.  

Remove from oven. Sprinkle with sea salt and bacon crumbles. Serve hot with a side of Buffalo Ranch Sauce. 

In a small mixing bowl combine mayonnaise, coconut milk, hot sauce and all seasonings.  Stir together.  Serve.  Store leftovers in a glass container in the refrigerator.