Wash and peel the potatoes if desired (skins on okay). Cut each potato into 1/4–3/8 inch (6–9 mm) thick sticks for classic fries. Try to keep pieces uniform for even cooking.

Rinse and dry

Place cut potatoes in a large bowl of cold water and stir. Rinse until water runs clearer to remove surface starch. Soak for 20–30 minutes (or up to 2 hours in the fridge) for crisper fries. Drain and rinse, then spread on a clean kitchen towel or paper towels and pat completely dry.

Coat with cornstarch

In a large bowl, toss the dried potato sticks with 2 tablespoons cornstarch until lightly and evenly coated. This creates a thin crust during frying.

First fry (blanch)

Pour oil into a deep, heavy pot or use a deep-fryer and heat to 325°F (163°C). Working in batches (don’t overcrowd), fry the coated potatoes for 3–4 minutes until just tender and pale — not browned. Use a slotted spoon to remove fries and drain on a wire rack or paper towels. Let cool 5–10 minutes.

Second fry (crisp)

Increase oil temperature to 375–380°F (190–193°C). Fry the cooled fries in batches again for 1.5–3 minutes, or until golden brown and crisp. Drain on paper towels or a wire rack. Immediately sprinkle the 1 teaspoon salt over the hot fries and gently toss to distribute.

Seasoning Mix & Finish

While fries are hot, combine paprika, garlic powder, onion powder, black pepper, cayenne (if using), and dried parsley in a small bowl. Sprinkle the seasoning evenly over the hot fries and toss gently to coat. Taste and adjust salt or cayenne as desired.

Dipping Sauce (optional)

Whisk together mayonnaise, ketchup, sriracha, lemon juice and 1/8 teaspoon salt in a small bowl until smooth. Chill briefly or serve immediately with the fries.