Wash and scrub the potatoes well. You may peel if you prefer, but leaving the skin on adds texture. Cut each medium russet into 1/4- to 3/8-inch (6–9 mm) sticks for classic fries. Try to keep size consistent for even cooking.

Soak

Place the cut fries in a large bowl of cold water and soak for at least 30 minutes (up to 2 hours). This removes excess surface starch and helps achieve crispness. If short on time, soak 15 minutes.

Dry and toss with cornstarch

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry. If using cornstarch for extra crisp, put the dried fries in a large bowl, sprinkle 2 tablespoons cornstarch over them, and toss until they have a light, even coating. This step is optional but recommended for a crisper exterior.

First fry (blanch)

Heat a heavy-bottomed pot or deep fryer with enough vegetable oil to give at least 2 inches (5 cm) of oil to 325°F / 160°C (use a thermometer). Working in batches to avoid overcrowding, fry the potatoes for 3–4 minutes until softened but not browned. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Allow fries to cool for 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F / 190°C. Fry the blanched fries in batches for 2–3 minutes, or until golden brown and crisp. Do not overcrowd; the oil temperature will drop if you add too many at once. Remove fries and drain on a wire rack or paper towels.

Season

While fries are hot, sprinkle the 2 teaspoons salt and 1 teaspoon black pepper over them and toss gently to coat evenly. If using garlic powder and smoked paprika, sprinkle them now and toss to distribute. Finish with chopped fresh parsley, if desired.

Serve

Pile the fries into a basket or serving bowl and serve immediately with ketchup, mayonnaise, or your preferred dipping sauces.

Optional Seasonings / Dips

To make a simple garlic-mayo dip, mix 1/4 cup mayonnaise with 1/2 tsp garlic powder and 1 tsp lemon juice (optional). Adjust seasoning to taste. For smoked paprika fries, combine 1/2 tsp smoked paprika and 1/2 tsp garlic powder and toss with the hot fries together with the salt and pepper.