Wash and peel the russet potatoes (peeling optional). Cut each potato into 1/4- to 1/3-inch uniform sticks. Place cut fries in a large bowl of cold water and rinse until water is clear.

Soak

Soak the cut potatoes in cold water for at least 30 minutes (up to 2 hours) to remove excess starch. This yields crisper fries.

Dry and coat

Drain the potatoes and pat them completely dry with a clean kitchen towel or paper towels. Toss the dried potato sticks with cornstarch, 1 tsp salt, 1/2 tsp black pepper and paprika (if using) until evenly coated. Wipe off any excess cornstarch with a light shake — just an even dusting.

Heat oil

Pour oil into a heavy, deep pot or deep-fryer and heat to 325°F (160°C) for the first blanch. If you don't have a thermometer, heat until a small piece of potato sizzles gently and slowly.

First fry (blanch)

Working in batches (don’t overcrowd), fry the potatoes for 4–5 minutes per batch until they are soft and pale but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Allow blanched fries to cool for at least 10 minutes — you can refrigerate briefly to speed cooling.

Increase heat

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

Second fry (crisp)

Fry the blanched fries in batches for 2–3 minutes, or until golden brown and crisp. Remove to a wire rack or paper towels to drain. Immediately season with the remaining 1 tsp salt while hot.

Serve

Transfer fries to a basket or serving bowl. Serve hot with the sauce options on the side.

Ranch Sauce (option)

In a medium bowl, whisk together mayonnaise, buttermilk and sour cream until smooth. Stir in minced chives, parsley, garlic powder, onion powder, lemon juice, salt and black pepper. Taste and adjust seasoning. Chill in the refrigerator at least 20 minutes to allow flavors to meld. Stir before serving.

Remoulade Sauce (option)

Combine mayonnaise, Dijon mustard, sweet pickle relish, chopped capers, lemon juice, smoked paprika, hot sauce and minced garlic in a bowl. Whisk until smooth and well combined. Season with salt and pepper, taste and adjust acidity or heat as needed. Chill at least 15 minutes before serving to develop flavor.