Wash and cut the potatoes into uniform wedges, about 1 cm thick. Soak them in a bowl of water for at least 1 hour (ideally overnight).

In a bowl, mix the milk and egg. In another bowl, combine the flour with all the seasonings (salts, pepper, onion powder, and optional spices).

Coat the wedges in the flour mixture, then dip them into the egg-milk mixture, and coat again in flour. Let them rest on a rack for 5-10 minutes.

Heat the oil to 175°C (350°F). Fry the wedges in batches for 5-6 minutes until golden. Drain on a rack.

Return each batch to the hot oil for an additional 3-4 minutes for extra crispy coating. Drain again and serve immediately.