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