Crispy Coated Potato Wedges

 I made a dipping sauce to go with these, but they are good just as is.   

CRISPY COATED POTATO WEDGES

(serves 4)

Ingredients:

*4-5 medium potatoes (I use Russet, Yukon Gold, or Idaho), washed and cut into wedges 

*1 large egg

*1 cup whole milk

*1 1/2 cups all-purpose flour

*1 1/4 teaspoons baking powder

*1/2 teaspoon corn starch

*2 teaspoons garlic powder

*1 1/2 teaspoon onion powder

*1/2 teaspoon paprika 

*1/2 teaspoon ground cumin

*1/2 teaspoon chili powder

*1/4 teaspoon poultry seasoning 

*1 teaspoon salt

*2 teaspoons ground black pepper

*Vegetable oil (about 6 cups or so.  enough to cover a layer of potatoes easily)

*freshly grated parmesan cheese (optional) 

Directions:

~Wash and cut potatoes into about 1 1/2 inch wedges.

~In medium bowl, whisk egg and milk together until well mixed.

~In another medium bowl, whisk flour, baking powder, corn starch, garlic powder, onion powder, paprika, cumin, chili powder, poultry seasoning, salt, and pepper together until well mixed.

~Dip all the potatoes into the flour mixture and set aside.

~Place a cooking rack on a baking sheet (if you don't have one, just use the baking sheet).

~Dip potatoes into egg mixture coating all sides.

~The dip potato wedges into flour mixture again, making sure all sides are coated.

~Place on cookie sheet and repeat until done.

~Allow potatoes to sit for 15 minutes.

~Heat oil into a large heavy bottom pot (make sure it's large so that the oil doesn't spill over).

~Preheat oil to 350 degrees.

~Carefully place potatoes in hot oil a few at at time (do not over crowd the pan).

~Cook for about 3-4 minutes and remove from heat and place on a cooling rack.

~Allow to cool for at least 20 minutes.

~Fry for the second time for about 4-6 minutes or until potatoes are crispy and done (do not over crowd the pan).

~Remove from heat and lightly salt and sprinkle some Parmesan cheese over them.