Cut potatoes into wedges and immerse in cold salted water for 15-20 minutes.
Take oil in a wok and add to that all the seasoning + 1 tsp salt.
Put the oil on the flame, and drop in the wedges while the oil is cold.
For this method, it is very important that the oil heats up while the potatoes are in.
When the oil starts bubbling, reduce the heat a little and keep moving the wedges till fully cooked.
In this method, the potatoes will absorb the seasoning in the oil while cooking. The inside remains nice and soft while forming a crisp outer layer.
Tuscany Style Potato Wedges