Bacon-Wrapped Potato Wedges

Wash the potatoes, halve them lengthwise, and then cut each half into 3 wedges. Submerge the potato wedges in a bowl of cold water for at least 30 minutes or up to a day, refrigerating them if you plan to soak for longer than an hour.When you're ready to cook, preheat the oven to 425 and line a baking sheet with parchment. Drain the potatoes and pat them dry. Rinse out the bowl and dry it, and then add the potatoes back in. Toss with the turmeric or seasoning of choice. (Paprika or black pepper would be nice. I don't recommend using salt or spice blends that include salt since the bacon has enough salt for the potatoes.)Cut the bacon slices in half crosswise. Wrap a half slice of bacon around each potato wedge, arranging it so the ends meet on one of the flat sides of the potato. Arrange the potatoes on the baking sheet with side where the ends of the bacon meet facing down.Bake for 25-30 minutes, or until the potatoes and bacon are cooked through (I pierced a couple of potatoes with a fork to check). If the potatoes are cooked through but the bacon isn't browned to your liking, set the oven to broil and cook for 1-2 more minutes, watching carefully.Let cool for 5 minutes, then transfer to a plate and serve hot, with balsamic glacé or your favorite sauce for dipping.