Preheat oven to 400 degrees F.

Place the potato wedges in a large bowl filled with cold water.

Allow them to soak for 5 minutes.

Remove and rinse.

Dry the wedges with a kitchen towel.

Place the wedges on a parchment paper lined baking sheet and bake for 20 minutes.

Allow the potatoes to cool until just warm to the touch.

Place the oil in a Dutch oven and heat over med/hi.

Place 1/2 C flour in a bowl.

Place the egg, another 1/2 C flour, 1 tbsp seasoned salt, the milk and 1 tsp pepper in another bowl and combine well to make a batter.

Place 1 1/2 C flour in another bowl and combine with 2 tbsp seasoned salt, onion powder, garlic powder and 1 tsp black pepper.

Dip the wedges in the flour and seasoned salt mixture first.

Then dip them in the batter to coat.

Finally, dip them in the seasoned flour mixture.

Allow the coated potato wedges to rest on a tray for 5 minutes.

Working in batches of 5 to 6 pieces, cook the wedges in the hot (375 degree F.) oil until golden brown on all sides.

Place the fried potatoes on a paper towel lined plate to drain excess oil.

Season with salt to taste and serve hot.