Ingredients:

• 3 pounds Russet potatoes
• 2 cups all-purpose flour
• 1 1/2 cups milk
• 1 large egg
• 2 teaspoons salt
• 1 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 1 tablespoon ground black pepper
• 1 teaspoon poultry seasoning (optional)
• Oil for frying

Instructions:

1. Prepare Potatoes:
   • Wash the potatoes thoroughly and cut them into wedges.
   • Aim for wedges no larger than 3/8 inch thick at the outside. Try to make the wedges as uniform as possible for even cooking.
2. Soak Potatoes:
   • Place the cut potato wedges in a large bowl and cover them with water.
   • Let them soak for at least 1 hour, or preferably overnight, to help remove excess starch and make them crispier.
3. Prepare Egg Wash:
   • In a small bowl, whisk together the milk and egg until fully combined.
4. Prepare Dry Mix:
   • In another bowl, mix the flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning (if using).
5. Heat Oil:
   • Heat oil in a deep fryer or large pot to 350°F (175°C).
6. Coat Potatoes:
   • Start by dredging each potato wedge in the flour mixture.
   • Then dip it into the egg wash, and return it to the flour mixture for a second coating.
   • This double battering technique ensures a crispy, golden texture.
7. Rest Coated Wedges:
   • Place the coated wedges on a wire rack set over a baking sheet.
   • Let them sit for 5-10 minutes to allow the coating to set and adhere better during frying.
8. First Fry:
   • Fry the potato wedges in batches for about 5-6 minutes, or until they start to turn golden brown.
   • Remove them from the oil and place them on a wire rack to drain.
9. Second Fry:
   • Increase the oil temperature to 375°F (190°C).
   • Return the wedges to the oil in batches for another 3-4 minutes to crisp up the coating further.
   • Once done, drain on a wire rack.
10. Serve:
    • Serve the wedges immediately for the best crispy texture.
    • Add extra seasoning, if desired, while the wedges are still hot.

Pro Tips:

• Evenly Cut Wedges: Ensure all wedges are the same size to ensure even cooking.
• Thoroughly Dry Potatoes: After soaking, dry the potatoes completely to prevent splattering when frying.
• Oil Temperature: Use a thermometer to maintain the correct oil temperatures—350°F for the first fry, and 375°F for the second.
• Fry in Batches: Avoid overcrowding the fryer to get the crispiest wedges.
• Season Immediately: Sprinkle any additional seasonings or salt right after frying while the wedges are hot.

Nutrition