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SHAKEY'S MOJO POTATOES

6 large Idaho baking potatoes
2 C. all-purpose flour
1/2 tsp. cayenne
2 tsp. thyme
Salt and pepper
About 1/2 C. milk
Vegetable oil (for frying)

Bake potatoes at 425ºF for about 1 hour and 15 minutes. Let cool.

Cut each potato into 6 wedges.

Heat oil to 375ºF. Stir together the flour, cayenne, thyme, salt and pepper to taste. Dip each potato wedge into the milk and then dredge thoroughly in the seasoned flour mixture. Deep fry wedges without overcrowding for about 1 1/2 minutes until crisp and golden. Drain on paper towels and serve.