1tbspcayennereduce if you don't like things at all spicy, but I don't recommend omitting completely
1cupall-purpose flourthis is one instance I would not substitute whole wheat flour
Fries:
4medium potatoes
4tbspvegetable or canola oildivided
Instructions
For the seasoning blend: combine all ingredients.
Slice potatoes into somewhat thin wedges (keep it consistent -- you don't want some to burn while others are undercooked).
Place in a large bowl and cover with boiling water. Set aside for 20-30 minutes.
Preheat oven to 475 degrees F.
Drain water from potatoes and dry on a clean, lint-free kitchen towel. Dry the bowl the potatoes were in as well.
In the bowl, toss potatoes with 1 tbsp oil and 2 tbsp seasoning blend. Make sure all are coated evenly.
Pour remaining oil onto a cookie she (you may need more than one) and spread using a pastry brush. Place potatoes down in a single layer, not overlapping at all. Cover tightly with tin foil.
Bake, covered, for 5 minutes.
Remove tin foil and bake another 12-20 minutes, turning the pan once at the 7-8 minute mark. Watch closely and when the potatoes start to look brown and spotted on the bottom it's time to flip.
Remove pan from the oven, flip potatoes one by one (I know -- but it's so worth it) and bake another 5-10 minutes until crispy on the bottom.
Notes
*Note: It's important to keep a close eye on these throughout the baking time. Because they're cooking at such a high temperature and the thickness of everyone's potatoes will differ, it's hard to pinpoint an exact bake time.