Cut the peeled russet potatoes into 1/3–1/2 inch (about 8–12 mm) thick sticks for classic fries. Place cut potatoes in a large bowl and cover with cold water (about 4 cups). Refrigerate and soak for at least 30 minutes, up to 2 hours, to remove surface starch.

Par-dry and toss with cornstarch

Drain the soaked potatoes and rinse under cold water until water runs clear. Spread on a clean kitchen towel or paper towels and pat thoroughly dry. If using cornstarch for extra crispiness, sprinkle 1 tablespoon cornstarch over the dry fries and toss gently to coat evenly.

First fry (blanch)

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). If you don't have a thermometer, heat until a small piece of potato sizzles gently. Fry the potatoes in batches (do not overcrowd) for 4–6 minutes until softened and pale golden but not crisp. Remove with a slotted spoon and drain on a rack or paper towels. Let fries cool 10 minutes.

Second fry (crisp)

Increase oil temperature to 375–380°F (190–193°C). Fry the cooled potatoes again in batches for 2–3 minutes until deep golden brown and crisp. Remove and drain on paper towels or a wire rack. Immediately while hot, season evenly with 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon paprika. Toss gently to distribute seasoning.

Serve

Transfer fries to a serving bowl or plate. If using, sprinkle chopped parsley and grated Parmesan over the top. Serve hot with the in-house cocktail dip.

In-house Cocktail Dip

Combine mayonnaise (1/2 cup) and ketchup (2 tablespoons) in a small bowl and whisk until smooth.

Add prepared horseradish (1 teaspoon), Worcestershire sauce (1 teaspoon), fresh lemon juice (1 teaspoon), hot sauce (1/2 teaspoon, optional), smoked paprika (1/4 teaspoon), salt (1/4 teaspoon) and black pepper (1/8 teaspoon). Whisk again to incorporate.

Taste and adjust seasoning — add more horseradish for heat, lemon for brightness, or hot sauce for spice. Chill the dip at least 15 minutes for flavors to meld (can be made up to 24 hours ahead).