Start by peeling the russet potatoes and cutting them into thin strips, about 1/4 inch thick. Rinse the cut potatoes in cold water to remove excess starch, then soak them in a bowl of cold water for at least 30 minutes.

After soaking, drain the potatoes and pat them dry with paper towels to remove as much moisture as possible.

In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F.

Carefully add a handful of the dried potato strips to the hot oil, being cautious not to overcrowd the pot. Fry them in batches for about 4-5 minutes, or until they turn golden brown and crispy.

Using a slotted spoon, remove the fries from the oil and place them on a plate lined with paper towels to drain excess oil. Immediately sprinkle with salt, garlic powder, and paprika if using.

Repeat the frying process with the remaining potato strips until all are cooked.

Serve the fries hot with your favorite dipping sauces.