Ingredients

5 large russet potatoes, cleaned
1½ cups flour, divided
1 cup milk
1 large egg
2 tablespoons seasoned salt
1 teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon poultry seasoning
Oil for frying

Directions

Slice your potatoes into wedges.

Get out 3 bowls for battering.

In the first bowl, add ½ cup of flour. In the second bowl, whisk together your milk and egg. In the third bowl, whisk together the remaining 1 cup of flour, seasoned salt, black pepper, paprika, garlic powder, onion powder, and poultry seasoning.

Dredge the potatoes in the plain flour, then the egg mixture, then the seasoned flour mixture.

In a large deep skillet, heat about 2 inches of oil to 350 to 375°F.

Add a few potato wedges to the oil and fry for 4 minutes.

Remove and set aside while you repeat with the other wedges.

Once they are all fried, add them back to the oil and fry a second time for 5 minutes.

Set aside to drain while you second-fry the other batches.