In a heavy bottom pot like a dutch oven or deep fryer, heat 4 inches of oil to 325 degrees F.

In a large bowl, whisk together the milk and egg, set aside.

Clean and scrub the potatoes well, then cut them into wedges about ¼ - ½-inch thick. Place the cut wedges into the milk and egg mixture, and toss to coat.

In a large gallon-sized plastic bag, add the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and poultry seasoning. Close the bag and toss it around to distribute the spices.

Line a sheet pan with parchment paper, set aside.

Add the potato wedges a handful at a time to the bag, close the bag and shake until the wedges are coated in the flour mixture evenly.

Take the potato wedges out, tapping off any excess flour and place them on the prepared sheet pan, making sure not to touch. Repeat with the remaining potato wedges.

Place a handful of potato wedges at a time into the heated oil. Fry for 5-6 minutes until lightly golden brown, string them around so they fry evenly,they should be cooked through the center. Test a potato by piercing it with a fork, there should be no resistance.

Place the potato wedges on a wire rack over a sheet pan and let drain. Repeat with all the wedges.

Next, heat the oil to 350 degrees F. Add a handful of potato wedges at a time and fry until golden brown and crispy, again stir them around so they fry evenly. This will take about 2-3 minutes.

Place back onto the wire rack over the sheet pan and sprinkle immediately with more salt. Repeat with the remaining potato wedges, and serve immediately.