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.
Instructions
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.
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).
Combine milk and egg in a small bowl. Whisk together to mix the egg fully into the milk.
In another bowl, combine flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning.
Heat oil to 350°F (175°C).
Dredge the potatoes in the flour mixture, then dip into the egg wash, and then back into the flour mixture.
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.
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. 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.
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Calories: 400
Total Fat: 15g
Total Carbohydrate: 60g
Protein: 8g
