Start by thoroughly washing your russet potatoes to remove any dirt. Cut them into uniform wedges, about 1-inch thick, and soak in cold water for 30 minutes.

In a large mixing bowl, combine all-purpose flour, cornstarch, salt, pepper, and paprika. Whisk until evenly blended.

Heat enough oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).

Coat soaked and dried potato wedges in the flour mixture, ensuring even coverage.

Fry in batches for about 4-5 minutes until lightly golden, then rest on paper towels.

Increase oil temperature to 375°F (190°C) and fry again for 3-4 minutes until deep golden and crispy.

Remove wedges from oil and drain on paper towels. Season with a sprinkle of salt and serve with your favorite dipping sauces.