Ingredients
2 to 3 pounds Russet potatoes
2 cups 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
In one small bowl combine milk and egg. Whisk together to whisk the egg in fully. In another bowl add flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning. 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.
Heat oil to 350 degrees. To prepare potatoes first dredge potatoes in the flour, then dip into the egg wash, and then back into the flour. Place 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 serving.
Fry potatoes 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. 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.
Source: CopyKat.com
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