Place peeled and cut potatoes in a mixing bowl and rinse with cold water to remove excess starch. Drain well and pat dry with paper towels until completely dry.
Heat vegetable oil in a deep fryer or large heavy-bottomed pot over medium-high heat until it reaches 300°F (150°C). Use a thermometer to monitor temperature.
Add the potato strips to the hot oil in batches, frying for about 3-4 minutes until they are pale and slightly cooked but not browned. Remove with a slotted spoon and drain on wire rack or paper towels.
Increase the oil temperature to 375°F (190°C). Return the blanched potato strips to the hot oil in batches and fry for an additional 2-3 minutes until golden brown and crispy. Listen for a steady bubbling sound and observe caramelized color on the edges.
Transfer the crispy fries to a wire rack or paper towels to drain excess oil. While still hot, season with salt, pepper, and paprika as desired. Toss gently to evenly coat.
Serve immediately on a plate or in a basket, garnished with additional seasonings if desired. The fries should be crispy, golden, and steaming hot, ready to enjoy.
