1. Rinse the potatoes off and cut each potato into wedge slices. You should get about 6-8 per potato. Place the potatoes in a large bowl and rinse them very well until the water runs clear. Using a paper towel, pat dry them to absorb some of the excess water.
2. Pour the oil into a large frying pan and set to medium heat high heat.
3. Season the potatoes with the salt, pepper, garlic powder, and then set aside.
4. In a small bowl, whisk together the egg and buttermilk until the egg is fully combined.
5. Season the flour with seasoning salt, pepper, and garlic powder. Divide the flour in half; place 1 cup in a bowl and the other in a clean plastic or paper bag.
6. To dredge the potatoes: place the seasoned potatoes in the bowl with flour and coat them well, then dip into the egg wash, and then into the bag flour. Repeat this step a few times until you have about 8-10 potatoes in the bagged flour and then shake the bag very well to make sure the potatoes are fully coated.
7. Place the potatoes in the hot oil and cook until golden brown and crispy. If the wedges are browning too fast then turn the heat down just a little bit. Drain on a paper paper towel and sprinkle with salt.

To make the dipping sauce

Add all of the ingredients to a bowl and mix well. If the sauce looks too thick add more olive oil until you reach a smooth creamy consistency.