For the brine, combine salt and water and pour into a large bowl.

Peel potatoes and cut into wedges (not too thick). Transfer to the brine and allow to brine for 30 minutes.

Preheat oven to 200°C 

Drain potatoes and pat dry.

Add butter and olive oil to a roasting pan and place in the oven for a few minutes or until the butter has melted into the oil. 

Add potato wedges to the butter oil along with some cracked black pepper and a squeeze of lemon juice (if they have been brined for 30 minutes - 1 hour they should at this stage be salty enough). Toss potatoes around the pan coating well. Roast for 20 minutes.

Remove pan from oven and increase the temperature to 220°C.  Sprinkle over garlic powder and toss potatoes around again to coat evenly. Return to the oven for another 10 - 15 minutes or until caramelised and crispy.

When done, remove the pan, and whilst still hot season potatoes with extra salt and pepper as needed and finish by squeezing over lemon juice one more time, toss to combine. Serve immediately.