Wash and peel the russet potatoes (peeling optional). Cut into 1/4- to 1/2-inch sticks for classic fries. Place cut potatoes in a large bowl and cover with cold water. Add kosher salt to the water and soak for 30 minutes to 1 hour to remove excess starch and improve crispness.

Rinse and dry

After soaking, drain the potatoes and rinse under cold running water until water runs clear. Spread the fries in a single layer on clean kitchen towels or paper towels and pat completely dry. Removing surface moisture is crucial for crisping and preventing oil splatter.

Heat oil

Pour about 1 cup (or enough to reach 2–3 inches in a medium saucepan or deep skillet) of vegetable oil into a heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat to 325°F (163°C) for the first blanch fry. If you don't have a thermometer, test with a single fry: it should slowly bubble but not brown quickly.

Blanch fry

Working in small batches (about 8–12 fries at a time depending on pot size), fry the potatoes at 325°F (163°C) for 3–4 minutes until they are softened and just starting to look opaque but not browned. Use a slotted spoon to transfer fries to a wire rack or paper towel-lined tray to drain. Repeat until all fries are blanched.

Increase heat

Raise the oil temperature to 375°F (190°C) for the final fry. Let the oil return to temperature between batches so the fries crisp correctly.

Final fry

Fry the blanched potatoes in batches at 375°F (190°C) for 2–3 minutes or until golden brown and crisp. Remove fries with a slotted spoon and drain on a wire rack or paper towels. Immediately sprinkle with a pinch of kosher salt while still hot.

Cupspops Special Cheese Seasoning

Mix seasoning

While fries are blanching or cooling between batches, combine the grated Parmesan, powdered cheddar, garlic powder, onion powder, smoked paprika, ground black pepper, fine sea salt, and buttermilk powder (if using) in a small bowl. Whisk thoroughly to ensure even distribution of the powdered cheeses and spices.

Taste and adjust

Taste a small pinch of the seasoning and adjust salt, paprika, or garlic to preference. The seasoning should be savory, slightly cheesy, with a touch of smoky sweetness from the paprika.

Coat fries

Place the hot drained fries into a large mixing bowl (work one batch or combine all hot fries). Immediately sprinkle the cheese seasoning evenly over the fries while they are hot so the powdered cheese adheres. Gently toss the fries with tongs or a spatula until evenly coated. If you prefer a stronger cheese flavor, add an extra 1/2–1 tablespoon of powdered cheddar and toss again.

Finishing

Garnish and serve

Transfer seasoned fries to a serving platter. Sprinkle minced fresh parsley and extra grated Parmesan over the top if desired. Serve immediately while hot and crisp. Provide extra seasoning on the side for guests who want more.