Slice potatoes into ¼-inch French fry–shaped strips. This uniform cut ensures even cooking.

Place fries in a large bowl of cold water. Soak for at least 15 minutes to remove excess starch and prevent oxidation.

Drain and pat the fries completely dry. Moisture is the enemy of crispiness.

In a separate bowl, whisk together flour, cornstarch, garlic powder, smoked paprika, onion powder, 1 tsp kosher salt, and black pepper.

Toss the dried potatoes in the seasoned batter until each fry is lightly coated.

Heat oil in a deep fryer or heavy pot to 325°F (160°C). Fry potatoes in batches for 4–5 minutes until they’re tender but not browned. Remove and let drain on paper towels.

Raise oil temperature to 375°F (190°C). Fry the potatoes again for 2–3 minutes until golden brown and extra crispy.

Drain on fresh paper towels, immediately sprinkle with remaining ½ tsp kosher salt, and serve piping hot.