Wash and peel potatoes if desired. Cut each potato into 1/4- to 1/3-inch sticks for classic fries. Place cut fries in a large bowl of cold water and soak for 20–30 minutes to remove excess starch. Drain and rinse, then pat very dry with kitchen towels.

Cook fries (frying method)

Heat vegetable oil in a deep pot or heavy pan to 325°F (163°C). Fry the potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry batches again for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder (if using). Toss with 1 tbsp chopped parsley and keep warm.

Cook fries (oven-bake alternative)

Preheat oven to 425°F (220°C). Toss dried potato sticks with 2–3 tbsp oil (from the listed cup) and spread in a single layer on a rimmed baking sheet. Roast 20–25 minutes, flipping once, until golden and crisp. Season immediately with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1 tbsp chopped parsley.

Shrimp

Marinate shrimp

Pat the 5 shrimp dry with paper towels. In a small bowl combine 1 tbsp olive oil, 1 tsp minced garlic, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp lemon juice. Toss shrimp in the mixture and let sit 5–10 minutes while fries cook (do not over-marinate).

Cook shrimp in pan

Heat a large skillet over medium-high heat. Add 1 tbsp butter. When butter is foaming, add the marinated shrimp in a single layer. Cook 1.5–2 minutes per side (depending on size) until shrimp are opaque, pink, and have a slight golden sear. Avoid overcooking. Remove from pan and transfer to a warm plate.

Finish shrimp

Spoon any pan juices over the shrimp, sprinkle with 1 tbsp chopped fresh parsley and a squeeze of lemon (from the lemon wedges). If desired, add a small pat of butter to the pan and swirl with a few drops of lemon juice to make a quick pan sauce to drizzle over shrimp.

Sauce / Plating

Arrange fries on the plate alongside the 5 shrimp. Place lemon wedges and a small ramekin of aioli or ketchup on the side. Garnish fries and shrimp with remaining chopped parsley. Serve immediately so fries remain crisp and shrimp hot.