1-Getting Started: Prep and Soak: First, add ice and cold water to a large bowl and set aside. This step helps remove excess starch for crispier wedges. Wash and scrub 5 large russet potatoes clean, leaving skins on for authentic flavor, then slice them into wedges about 1 to 1 ½ inches thick and soak in the ice water for 30 minutes.

2-Coating and Frying Process: After soaking, drain and dry the wedges on paper towels to remove excess water. Prepare three shallow bowls: one with ½ cup all-purpose flour, one with whisked 1 cup milk and 1 large egg, and the third with the remaining 1 cup flour combined with 2 tablespoons seasoned salt, 1 teaspoon ground black pepper, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon poultry seasoning.

3-Coating and Frying Process: Coat the potato wedges by dredging in plain flour, dipping into the egg mixture, then coating with the seasoned flour mixture. Set them aside on a baking tray. Heat about 2 inches of oil in a deep skillet or pot to 350 375°F, and fry the wedges in batches for about 4 minutes for the first fry to cook the inside. Drain on paper towels, then fry a second time in batches for 5 minutes to get that crispy exterior.

4-Finishing Touches: Once done, drain and set aside to serve immediately. The preparation time is straightforward: prep time is 20 minutes, cook time is 20 minutes, for a total of 40 minutes. As experts note, potatoes like these provide essential nutrients, making this recipe a smart choice for your meals.