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1
Wash, peel and slice potatoes the size of your index finger in width.
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2
Anything thinner will result in limp or burnt fries.
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3
Place sliced potatoes in a large bowl with water, two tablespoons table salt and four cups of ice.
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4
Let chill for two hours adding ice as needed.
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5
This step is very important since icing your potatoes will result in crispier fries.
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6
In a gallon sized Ziplock Bag, add all Creole seasonings and Vegetable Oil.
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7
Mix well and let sit on counter for one hour.
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8
Leave Garlic Powder, Creole Seasoning, Cayanne Pepper and Salt out for later use.
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9
Drain and dry your sliced potatoes and add to your Creole Seasonings.
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10
Mix well and place in fridge for one hour to marinate.
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11
Line a cookie tray with an oversized piece of non-stick tinfoil and scrunch up like the picture below.
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12
This will keep your fries slightly lifted so they can crisp up better in the oven.
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13
Or, you can use lifted racks and place your fries upon those.
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14
If so, spray Pam on racks.
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15
Preheat oven to 450 and place cookie tray and racks inside to heat as well.
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16
Once oven has heated, pull out cookie tray and place seasoned French Fries on hot tinfoil or hot rack.
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17
Place fries evenly on sheet or racks with some space in between each fry.
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18
Sprinkle tops with Garlic Powder, Cayanne Pepper and Salt.
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19
Bake for 20 minutes.
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20
Pull cookie sheet and flip fries over.
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21
Sprinkle with Garlic Powder, Salt and Creole Seasoning this time.
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22
Place back in oven and bake 20 additional minutes.
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23
Watch them for any signs of burning!
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24
Serve immediately with sides of Ketchup mixed with Tabasco, [to taste] Sour Cream, Ranch Dressing, Louisiana Hot Sauce or Mustards.
