Ingredients:

  • 3 to 4 Large Russet Potatoes (approx. 900g / 2 lbs)
  • 1 tbsp Sea Salt for boiling water
  • 1/2 cup (65g) All-Purpose Flour
  • 2 tbsp (16g) Cornstarch
  • 1 tbsp Paprika (Smoked or Sweet)
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Black Pepper
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Dried Sage
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Fine Sea Salt
  • 1/2 tsp MSG or 1 tsp Chicken Bouillon powder
  • 1 Large Egg
  • 1/4 cup (60ml) Whole Milk
  • 2 tbsp Vegetable Oil for baking

Instructions:

  1. Scrub the potatoes clean and slice each lengthwise into 8 thick wedges. Place in a pot of cold salted water.
  2. Bring the water to a boil and simmer the wedges for 5–7 minutes until the outside is slightly tender but the middle remains firm. Drain in a colander and let steam dry for 2 minutes.
  3. In a medium bowl, whisk together the egg and whole milk to create the liquid wash.
  4. In a separate medium bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, black pepper, oregano, sage, cayenne, sea salt, and MSG.
  5. Dip the parboiled wedges into the egg and milk wash, then toss them thoroughly in the seasoned flour dredge until fully coated.
  6. Arrange the wedges on a parchment-lined baking sheet greased with oil. Bake at 425°F (220°C) for 25-30 minutes, flipping halfway through, until the crust is deep gold and crispy.