Peel the russet potatoes (optional: leave skin on for rustic fries). Cut potatoes into even sticks about 1/3 to 1/2 inch (8–12 mm) thick. Aim for uniform size so fries cook evenly.

Rinse and soak

Place cut potatoes in a large bowl and rinse under cold running water, tossing to remove surface starch. Then cover with cold water and add ice if you have it. Soak for at least 30 minutes and up to 2 hours. This removes excess starch and helps achieve crispness.

Dry thoroughly

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry—moisture will cause oil splatter and prevent crisping. Let air-dry for 10 minutes after towel drying if needed.

Frying oil & seasoning

Heat oil

Pour the frying oil into a heavy-bottomed pot, Dutch oven, or deep fryer. Use an amount that gives about 2–3 inches (5–8 cm) depth of oil and does not more than half-fill the vessel. Heat oil over medium-high until it reaches 325°F (160°C) for the first fry. If you don't have a thermometer, test with a small piece of potato—small bubbles should form steadily around it.

First fry (blanch)

Working in batches (do not overcrowd), add a single layer of dried potato sticks to the oil. Fry at 325°F (160°C) for 4–6 minutes until they are softened and beginning to turn very pale golden but not browned. Remove with a slotted spoon or spider to a wire rack or paper towel–lined sheet. Let potatoes cool for 10–15 minutes.

Increase temperature

Raise the oil temperature to 375°F (190°C). Allow the oil to come fully up to temperature before the second fry—the higher temperature is what creates the crispy exterior.

Second fry (crisp)

Fry the blanched fries in batches again at 375°F (190°C) for 2–4 minutes, until golden brown and crisp. Stir gently and turn with a slotted spoon so they color evenly. Do not overcrowd the pot; maintain oil temperature between batches.

Drain and season

Remove fries from oil and drain on a wire rack set over a baking sheet or on paper towels. Immediately while hot, sprinkle with kosher salt (about 2 teaspoons total for the batch) and any optional seasonings (garlic powder, paprika, grated Parmesan). Add freshly ground black pepper to taste if using. Toss gently to coat.

Serve

If using fresh parsley, sprinkle it on right before serving for color and freshness. Serve fries hot alongside ketchup, mayonnaise, aioli, or your preferred dipping sauce.