Wash and scrub potatoes well, then cut into thick wedges.
Soak wedges in cold water for 30 minutes to remove excess starch. Drain and pat dry.
In a bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
In a separate bowl, whisk milk and egg until smooth.
Dip potato wedges into the milk mixture, then coat in the flour mixture. For extra crunch, repeat the process.
Heat oil to 350°F (175°C) in a fryer or heavy pot. Fry wedges in small batches for 6–8 minutes, until golden brown.
Drain on paper towels and season immediately. Serve hot.
