Firstly, in peel the skin of potato, use same sized potato preferably less starchy.

Chop them to thick wedges cutting each potato to 8 wedges.

Further, boil the potato wedges for 3 minutes adding little salt in the water.

Drain the water and keep potatoes aside. cool completely.

Coat the potatoes with 2 tbsp oil.

Further, add corn flour, pepper, chilli powder, mixed herbs.

Mix well making sure the corn flour gets coated uniformly. freeze the leftover potato wedges and use for at least 3-4 month.

Deep fry the potatoes into hot oil.