Wash and peel the russet potatoes (peel optional). Cut into 1/4–3/8 inch (6–9 mm) uniform sticks. Place cut fries into a large bowl of cold water and soak for 30 minutes to 1 hour to remove excess starch. For best results, soak 1 hour and refrigerate.

Par-cook and dry

Drain the potatoes and rinse under cold water until water runs clear. Spread the fries on clean kitchen towels or paper towels and pat thoroughly dry. Toss the dried fries with the cornstarch until evenly coated, then season with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp paprika (if using).

First fry (blanch)

Heat the vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Fry the fries in batches, not overcrowding, for 3–4 minutes until pale and soft but not browned. Use a slotted spoon to transfer fries to a wire rack or paper towel-lined tray to drain and cool. Let rest 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Drain on a rack or paper towels and immediately sprinkle lightly with a pinch of additional salt while hot.

Gravy

Make roux

While the fries rest or during the second fry, melt 2 tbs unsalted butter in a medium saucepan over medium heat. Add 2 tbs all-purpose flour and whisk constantly for 1–2 minutes until it bubbles and turns a light golden color (this cooks out the raw flour taste).

Finish gravy

Gradually whisk in 2 cups beef stock, making sure to break up any lumps. Bring the mixture to a simmer, whisking constantly until it thickens to a smooth gravy that coats the back of a spoon (about 3–5 minutes). Stir in 1/2 tsp onion powder, 1/2 tsp Worcestershire sauce, 1/4 tsp freshly ground black pepper, and 1/4 tsp kosher salt. Taste and adjust seasoning. Keep warm over the lowest heat, stirring occasionally.

Assembly & Finish

Assemble the basket

Place the hot fries into a large serving basket or deep bowl. Evenly sprinkle the shredded sharp cheddar (about 1 1/2 cups) over the fries so the residual heat begins to melt the cheese. If you prefer fully melted cheese, place the fries briefly under a broiler (30–60 seconds) or in a 375°F (190°C) oven for 2–3 minutes—watch carefully to avoid burning.

Top with gravy and garnish

Ladle hot gravy over the cheese-topped fries so the cheese melts into the gravy and fries (use 3/4 to 1 cup gravy or more to taste). Finish with sliced green onions (optional, 2 tbs) and a light dusting of cracked black pepper (1/4 tsp). Serve immediately while hot and crispy.