Step 1

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.

Step 2

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).

Step 3

Combine milk and egg in a small bowl. Whisk together to mix the egg fully into the milk.

Step 4

In another bowl, combine flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning.

Step 5

Heat oil to 350 degrees.

Step 6

Dredge the potatoes in the flour, then dip into the egg wash, and then back into the flour.

Step 7

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

Step 8

Fry potatoes in batches for 5 to 6 minutes, remove and place on a wire rack to drain.

Step 9

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.