Scrub potatoes well and slice in half lengthwise. Then cut each half into 4 thick wedges. Cover potato wedges with cold water and allow to soak while continuing with the recipe. Place the flour, seasoning salt and cayenne pepper in a large plastic storage bag and shake well to blend. Heat 2 to 3 inches of vegetable oil in a large heavy gauge pot or electric deep fryer to 390 degrees. Drain potatoes well, then drop into the flour mixture a few at a time and shake bag to coat potatoes well. Next, drop 6 to 8 coated potatoes into the hot oil and fry until golden. Drain well on paper towels. Continue frying the remaining potatoes in batches of about 6 to 8 wedges each until all wedges have been fried. Serve while hot with your choice of toppings.

cups sour cream, 1 envelope (8 oz) of Ranch dip mix, 2 Tbls freshly snipped chives, 2 Tbls chopped fresh parsley. Refrigerate until ready to serve. Mixture can be prepared several days in advance. Yield: about 2 1/4 cups.