Cut potatoes in half, then into wedge-shaped steak fry sized pieces. I used thin-skinned red potatoes, which I left unpeeled. I used about 12.5 oz. of potatoes and cut them into 4, 6, or 8 pieces per potato, depending on the size of the potato.
Blanch the potatoes in the deep fryer at 270°F for 4 minutes or until almost tender. Remove from the oil.
Increase the oil temperature to 360°F and cook for about 2 minutes to 2:30 until golden brown. Drain.
While still hot, season with salt, pepper, cayenne pepper, and garlic powder.
I made extra; I put the remainder in a vacuum bag in a single layer, separated as much as possible, and froze them solid. They then were vacuum sealed for future reheating in the oven.