Begin by scrubbing the potatoes thoroughly. Make sure to leave the skins on for added texture and flavor. Cut them into wedges or cubes, depending on your preference.
In a large mixing bowl, combine the all-purpose flour, salt, pepper, garlic salt, and celery salt. In another bowl, beat the egg until well mixed.
Dip each potato piece into the beaten egg, allowing the excess to drip off. Then, roll them in the seasoned flour mixture until evenly coated.
In a large pot or deep fryer, heat vegetable oil over medium-high heat. You’ll know it’s ready when a small piece of potato sizzles when added to the oil.
Carefully add the coated potatoes to the hot oil in batches, ensuring not to overcrowd the pot. Fry them until they are golden brown and crispy, about 5-7 minutes.
Using a slotted spoon, remove the fried potatoes from the oil and place them on paper towels to drain excess oil. Serve hot with ranch dressing, sour cream, or your favorite dipping sauce.
