Scrub the russet potatoes well under cold running water. Leave the skin on for extra texture and flavor or peel if preferred. Cut the potatoes into even 1/4- to 1/2-inch thick sticks (matchstick or classic fry shape). Aim for consistent size so they cook uniformly.

Rinse

Place the cut fries in a large bowl and rinse under cold water, agitating to remove surface starch. Drain and repeat until the water runs much clearer (2–3 rinses).

Soak & rinse

Soak

Transfer the rinsed fries to a bowl and cover with cold water (use about 1 gallon for 2 lbs potatoes). Add ice if you want to keep the water very cold. Soak for at least 30 minutes, up to 2 hours. This removes more starch and helps achieve crispiness.

Final rinse & dry

After soaking, drain the potatoes and rinse them once more under cold water. Spread the fries in a single layer on clean kitchen towels or paper towels and pat completely dry. Any surface moisture will cause oil to splatter and prevent crisping.

Frying

Heat oil for blanching

Pour about 3 cups of neutral oil into a heavy-bottomed pot or Dutch oven to a depth of roughly 2–3 inches. Heat the oil to 300°F (150°C) over medium heat. Use a thermometer for accuracy.

Blanch (first fry)

Working in batches (do not overcrowd), add a portion of dried fries to the oil and cook for 4–6 minutes until the potatoes are softened but not browned. They should be pale and pliable. Use a slotted spoon to transfer the blanched fries to a cooling rack or tray lined with paper towels. Let them cool for at least 10 minutes; you can refrigerate for 15–30 minutes to help firm them.

Heat oil for crisping

Increase the oil temperature to 375–400°F (190–205°C). Allow it to come to temperature between batches so the oil recovers heat quickly when fries are added.

Final fry

Fry the blanched fries in batches again for 2–4 minutes until golden brown and crisp. Stir gently or shake the basket to promote even browning. Remove with a slotted spoon or spider and drain briefly on paper towels or a rack.

Seasoning & finish

Season immediately

While still hot, sprinkle the fries with the fine sea salt (about 1 tsp) and toss gently to distribute. Add the kosher salt and pepper mixture, and any optional garlic powder or smoked paprika if using. Toss to coat evenly.

Garnish & serve

If desired, sprinkle chopped fresh parsley over the fries for color. Serve immediately with your choice of condiments (ketchup, aioli, etc.).