Wash and, if desired, peel the Yukon Gold potatoes. Cut potatoes into even sticks about 1/3 to 1/2 inch thick. Place cut fries in a large bowl of cold water as you work to prevent browning.

Rinse and soak — Remove the cut fries from the bowl and drain. Refill the bowl with 6 cups cold water, add 1 tablespoon kosher salt, and soak the fries for at least 30 minutes, preferably 1 hour. This removes excess starch and yields crisper fries.

Blanch/first fry (optional but recommended) — Drain the soaked fries and pat completely dry with kitchen towels or paper towels. Heat 2 to 3 cups of vegetable oil in a heavy pot or deep fryer to 300°F (150°C). Working in batches, fry the potatoes for 4–5 minutes until soft but not colored. They should wilt slightly and have a pale, tender appearance. Remove with a slotted spoon to a tray lined with paper towels and let cool. Reserve oil and let it return to room temperature or cool slightly.

Freeze/rest (optional) — For extra-crisp results, spread the blanched fries on a sheet tray and freeze for 20–30 minutes before final fry. If skipping this step, allow blanched fries to rest at room temperature for 10–15 minutes.

Final fry — Increase oil temperature to 375°F (190°C). Fry the blanched (and rested or partially frozen) fries in batches for 2–4 minutes until golden brown and crisp. Avoid overcrowding to keep oil temperature steady.

Drain and season — Remove fries with a slotted spoon or spider, drain on paper towels, and immediately season with salt and 1 teaspoon ground black pepper while still hot so seasoning adheres. Toss lightly to coat. Sprinkle chopped parsley if using.

Ketchup (quick house-made)

Combine ingredients — In a small saucepan, whisk together 6 oz tomato paste and 1 cup water until smooth. Add 2 tablespoons apple cider vinegar, 2 tablespoons brown sugar, 1 teaspoon honey, 1 teaspoon Worcestershire sauce, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1 teaspoon ground black pepper.

Simmer and adjust — Bring the mixture to a gentle simmer over medium-low heat, stirring frequently. Let simmer for 6–8 minutes to meld flavors and slightly thicken. Taste and adjust: add a pinch of salt, a little more sugar for sweetness, or additional vinegar for tang if desired.

Cool and serve — Remove from heat and let cool to warm or room temperature. Transfer to a small serving bowl or squeeze bottle. The ketchup will thicken further as it cools.