Cook potatoes whole â€“ steam, bake, or microwave. Cool. Cut each potato into 1/4″ rounds. Heat oil to 375Â°F. Stir together the flour, cayenne, thyme, garlic powder, salt and pepper to taste. (you can adjust seasonings to your liking). Dip each potato wedge into the egg mixture, then dredge thoroughly in the seasoned flour mixture. Deep fry wedges without overcrowding, until crisp and golden. Drain on paper towels and serve.