Scrub 2 cups (about 2 medium) russet potatoes under cold running water to remove dirt. Dry briefly, then cut into 1/4-inch to 3/8-inch sticks for classic fries. Try to keep pieces uniform for even cooking.

Soak

Place cut potatoes in a bowl and cover with 4 cups cold water with 6 ice cubes. Soak 30 minutes to 1 hour to remove excess starch and help crisping. If short on time, soak at least 20 minutes.

Dry

After soaking, drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry until mostly moisture-free; this prevents dangerous oil splatter and promotes crispness.

Seasoning & Frying

Heat oil

Pour 2 cups vegetable oil into a heavy pot or deep fryer so oil depth reaches 2–3 inches but does not fill the fryer. Heat oil to 325°F (163°C) for the first blanch fry. If you don't have a thermometer, heat over medium until a potato stick sizzles gently when placed in oil.

First fry (blanch)

Working in small batches (do not overcrowd), fry the dried potato sticks for 3–4 minutes until softened and pale gold but not browned. Use a slotted spoon to transfer them to a wire rack or paper towels to drain and cool for 5–10 minutes.

Raise heat

Increase the oil temperature to 375°F (190°C). Let it stabilize for a few minutes. This higher temperature will crisp the exterior quickly.

Second fry (finish)

Return the blanched potato batches to the hot oil and fry 2–3 minutes until golden-brown and crisp. Remove with a slotted spoon and place on a wire rack or paper towels to drain briefly.

Season

While fries are hot, sprinkle evenly with 1 tsp fine sea salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, and 1 tsp paprika. Toss gently to coat so seasoning adheres to the warm fries.

Optional Finishes

Herb & cheese finish

If using, immediately after seasoning, sprinkle 2 tbsp chopped fresh parsley and 2 tbsp grated Parmesan over the fries and toss gently so the cheese melts slightly onto the hot fries.

Serve with sauces

Serve fries hot with ketchup (about 1 cup for sharing) and 1/4 cup mayonnaise, or arrange small ramekins for individual portions. Adjust amounts to taste.