Cut the russet potatoes into 1/4–1/2-inch matchstick fries (or your preferred fry thickness). Rinse the cut fries under cold water until the water runs clear to remove excess starch, then drain and pat dry thoroughly with clean kitchen towels or paper towels. Drying is important to avoid oil splatter and to get crisp fries.

Par-cook (optional for extra crispness)

For crispier fries, blanch the cut potatoes in simmering (not boiling) water for 3–4 minutes, then drain and cool on a sheet pan. Alternatively, you can par-fry: heat oil to 325°F (163°C) and fry potatoes in batches for 3–4 minutes until soft but not browned. Remove to a paper towel–lined tray and let cool.

Final fry

Increase oil heat to 375°F (190°C). Fry the potatoes in small batches until golden brown and crisp, about 2–4 minutes per batch depending on thickness. Use a slotted spoon to transfer fries to a tray lined with paper towels; immediately season with 1 tsp salt while still hot.

Kilauea Sauce (Buffalo)

Make the sauce

In a small saucepan over low heat, melt 4 tbsp unsalted butter. Once melted, whisk in 1 cup cayenne-style hot sauce, 1 tsp white vinegar, 1 tsp Worcestershire sauce, 1 tsp honey, 1 tsp garlic powder, and 1 tsp black pepper. Keep the mixture over very low heat just until warmed through and emulsified (do not boil). Taste and adjust: add a pinch more honey if you want milder sweetness or a dash more vinegar for brightness. Keep warm until ready to use.

Assembly & Garnish

Assemble

Place a generous portion of hot fries on a serving platter or individual plates.

Add ranch

Drizzle 3 tbsp prepared ranch dressing evenly over the fries. You can also serve ranch on the side for dipping if preferred.

Top with Kilauea sauce

Spoon or gently pour the warm Kilauea (buffalo) sauce over the ranch-dressed fries so sauce soaks into some fries but leaves others crisp. Use more or less sauce to taste; the recipe yields a moderately saucy finish.

Garnish

Sprinkle the top with 2 tbsp crumbled blue cheese (optional) and 2 tbsp thinly sliced green onions. Add 1 tbsp chopped parsley for color if desired. Serve immediately while fries are hot and the sauce is warm.