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.
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