Ingredients
1 cup milk
1 egg
1 cup flour
2 tbsp SIDS SALT & PEPPER
¼ tsp paprika
½ tsp SIDS CRAZY SALT
½ tsp garlic powder
5 large russet potatoes
rice bran oil, for frying
Directions
Set up two large bowls and in the first one whisk the milk and egg together.
In the second bowl combine the flour, SIDS SALT & PEPPER, paprika, SIDS CRAZY SALT and garlic powder.
Scrub clean the potatoes and slice into 6-8 mm thick wedges. Once cut, soak in the milk mixture.
In a large heavy bottomed pot, heat 8 cm of rice bran oil to 190°C.
Take a handful of the potatoes out of the milk mixture with a slotted skimmer or tongs. Toss in the flour mixture then fry in the hot oil for 3-4 minutes.
Once all the batches are done with the first round of frying, fry them a second time for 4-6 minutes until golden brown and crispy.
