Potato Wedges (Print Version)
Ingredients:
01 -
3 pounds Russet potatoes.
02 -
2 cups all-purpose flour.
03 -
1 1/2 cup milk.
04 -
1 egg.
05 -
2 teaspoons salt.
06 -
1 teaspoon garlic salt.
07 -
1/2 teaspoon onion powder.
08 -
1 tablespoon ground black pepper.
09 -
1 teaspoon poultry seasoning (optional).
10 -
Oil for frying.
Instructions:
01 -
Wash potatoes well, and cut into small wedges. The wedges should be no larger than 3/8 of an inch thick at the outside of the potato. Ideally, the potato wedges should be cut as uniformly as possible.
02 -
Place the potato wedges in a large bowl and add enough water to cover the potatoes. Allow the potatoes to soak for at least 1 hour (best overnight).
03 -
Combine milk and egg in a small bowl. Whisk together to mix the egg fully into the milk.
04 -
In another bowl, combine flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning.
05 -
Heat oil to 350°F (175°C).
06 -
Dredge the potatoes in the flour mixture, then dip into the egg wash, and then back into the flour mixture.
07 -
Place the breaded potatoes on a wire rack on top of a baking sheet to allow them to dry. The coating will set up and stay on the potatoes better if allowed to set for 5 to 10 minutes before frying.
08 -
Fry potatoes in batches for 5 to 6 minutes, remove and place on a wire rack to drain.
09 -
After the first cooking time, place each batch of potatoes back into the oil for another 3 to 4 minutes. This second cooking will result in potatoes with a very crisp outer coating. When removed for the second time, drain on the wire rack, and then serve immediately.