Peel the 2 medium russet potatoes (about 2 cups finished cut fries). Trim the ends, then slice each potato lengthwise into 1/3-inch (8 mm) slabs. Stack a few slabs and cut lengthwise into 1/3-inch sticks so they are all roughly the same thickness for even cooking.

Rinse and soak

Place the cut fries in a large bowl and rinse under cold running water until the water runs clear to remove surface starch. Fill the bowl with 4 cups cold water, add 1 tablespoon kosher salt and the ice cubes, and soak the fries for at least 30 minutes (up to 2 hours). This firms the potatoes and removes more starch for crisper fries.

Dry thoroughly

Drain the fries in a colander, then spread them on clean kitchen towels or paper towels and pat completely dry. Any surface moisture will cause oil to splatter and will reduce crispness.

Frying

Heat oil

Pour about 1 liter of neutral frying oil (canola, peanut, or sunflower) into a heavy pot or deep fryer. There should be enough oil to submerge the fries with at least 2–3 inches of headspace. Heat the oil to 325°F (160°C) for the first fry. If you don't have a thermometer, heat until a small piece of potato bubbles gently and rises slowly.

First fry (blanch)

Working in small batches (do not overcrowd), add the dried fries to the 325°F oil and fry for 4–5 minutes until they are softened and pale (no strong browning). Remove with a slotted spoon or spider to a wire rack set over a baking sheet to drain and cool for 5–10 minutes.

Raise temperature

Increase the oil temperature to 375°F (190°C). Allow it to stabilize at that temperature before the second fry.

Second fry (crisp)

Fry the cooled blanched fries in batches at 375°F for 2–3 minutes, or until golden brown and crisp. Stir gently while frying so they color evenly. Remove to a wire rack or paper towel–lined tray to drain briefly.

Seasoning & Finish

While the fries are still hot, immediately sprinkle with 1 teaspoon fine sea salt (adjust to taste), 1/4 teaspoon freshly ground black pepper, and the optional 1/4 teaspoon garlic powder if using. Toss gently to coat. If desired, finish with 1 tablespoon chopped fresh parsley for color and freshness.

Serve hot with your choice of condiments (ketchup, mayo, aioli). Leftover fries can be reheated in a hot oven (425°F / 220°C) on a baking sheet for 5–8 minutes to restore some crispness.