Wash the russet potatoes thoroughly. Peel if you prefer (skins on is fine). Cut each potato into 1/4 to 1/3-inch thick sticks for traditional fries. Aim for uniform size so they cook evenly.

Rinse and remove starch

Place the cut fries in a large bowl and cover with cold water. Rinse by swishing the potatoes for 30 seconds, then drain. Repeat until the water runs much clearer (2–3 rinses) to remove surface starch.

Soak

After rinsing, cover the cut fries with fresh cold water and add ice. Soak for at least 30 minutes and up to 2 hours in the refrigerator. This firms the potatoes and removes more starch for crispier fries.

Dry thoroughly

Drain the soaked potatoes and spread them on clean kitchen towels or paper towels. Pat them completely dry — moisture will cause oil to splatter and prevents crisping.

Seasoning & Frying

Heat oil

Pour enough oil into a heavy-bottomed pot or deep fryer so there is 3–4 inches depth. Heat the oil to 325°F (163°C) for the first fry. If you don't have a thermometer, heat until a small cube of bread sizzles gently and browns slowly.

First fry (blanch)

Working in batches to avoid crowding, add a portion of dried potato sticks to the oil. Fry for 4–6 minutes until they are softened and pale/blond but not browned. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Let rest for 5–10 minutes.

Raise oil temperature

Increase the oil temperature to 375°F (190°C) for the final crisping fry.

Second fry (crisp)

Fry the blanched potatoes in batches again for 2–4 minutes, or until golden brown and crispy. Remove and drain on a wire rack or paper towels.

Season immediately

While hot, sprinkle the fries with kosher salt, freshly ground black pepper, and the optional garlic powder and paprika if using. Toss gently to distribute seasoning evenly.

Finishing (optional)

Add finishing touches

If desired, sprinkle the hot fries with grated Parmesan and chopped fresh parsley and toss briefly so the cheese melts slightly and the herbs adhere. Serve immediately.