Heat water in a big pan with salt.
Wash the potatoes thoroughly and cut it lengthwise into wedges with the skin on.
Put the potatoes in the hot water and cook till it is 3/4th done. If you pass a knife through the potato, it shouldn’t slid through easily.
Drain the water from the potato and pat dry on a kitchen towel.
Mix the refined flour, red chili flakes, mixed herbs, salt, onion powder, pepper powder, garlic powder in a bowl and mix well. Pass this seasoned flour to a large zip-lock bag.
Add the cooked potatoes to the flour in the bag, seal it and shake well to coat all the potato wedges with the flour.
Transfer the coated potatoes to another empty zip-lock bag after dusting off the excess flour.
Freeze it for 3-4 hours.
Heat oil on high and fry the frozen wedges in batches till golden brown. Serve hot with tomato ketchup.