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Wash and cut potatoes into thick wedges, keeping the skin on.
Soak wedges in cold salted water for 30 minutes to remove excess starch.
In a bowl, combine flour, paprika, garlic powder, onion powder, pepper, and salt.
In another bowl, whisk together egg and milk.
Coat the wedges in the milk mixture, then roll them in the seasoned flour. For added crispiness, repeat the dipping and coating process.
Preheat the oil to 350°F (175°C) and fry the wedges for 5–6 minutes, or until they turn golden and crispy.
Remove and drain on a wire rack or paper towels before serving hot.