Crispy Seasoned Potato Wedges

Ingredients:

3 pounds Russet potatoes
2 cups all-purpose flour
1 1/2 cup milk
1 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

Directions:

Wash potatoes well and cut into small wedges, about 3/8 of an inch thick at the widest part.

Place the potato wedges in a large bowl and cover with water. Let them soak for at least an hour, preferably overnight, to remove excess starch.

In a small bowl, whisk together milk and egg.

In another bowl, combine flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning.

Heat oil in a deep fryer or large pot to 350°F (175°C).

Drain potatoes and pat dry. Dredge the potatoes in the flour mixture, dip into the egg wash, and then back into the flour.

Place the breaded potatoes on a wire rack on top of a baking sheet to allow them to dry for 5 to 10 minutes.

Fry potatoes in batches for 5 to 6 minutes, remove and place on a wire rack to drain.

After the first cooking time, place each batch of potatoes back into the oil for another 3 to 4 minutes for extra crispiness. Drain on the wire rack and serve immediately.

All reactions:

4545