First, wash the potatoes really well and peel them.

Next, cut them into wedges and put them into a bowl of water.

Wash off the extra starch and then transfer it into a boiling pot.

Fill the pot with a generous amount of water and add salt.

Let the potato wedges boil until they are cooked to perfection.

Check if the wedges are done and transfer them into an ice bath.

Keep them aside for around 4-8 minutes in the ice bath.

After that, take them out from the ice bath and spread them on a kitchen tissue-covered plate.

Pat them dry. Make sure that there is no moisture left on the surface of the wedges.

Next, transfer them into a mixing bowl.

To this add the rice flour, corn starch, besan/gram flour, and the red chili powder. (we won’t add any salt as the potatoes were boiled in salt water).

Combine them gently.

Coat all the wedges with the dry ingredients. Be patient or else the wedges will break.

Pop these in the freezer for around 30 minutes or if you want you can keep it a bit longer.

Now, take a deep-frying pan or a kadhai and add a generous amount of vegetable oil.

Let the oil heat until it smokes a little. Keep the flame on medium.

Gently drop the wedges in the oil and fry them until golden brown from all the sides.

Fry in batches or else they might stick together.

After all the wedges are done, increase the flame to high.

Fry all of them again for a few seconds. This will make them crispier.

Transfer them to a kitchen tissue-covered plate to get rid of the excess oil.

Garnish the fries with some dried oregano powder, peri peri masala, and black pepper powder.

Toss them lightly to coat them in the spic mix.