Wash the russet potatoes thoroughly under cold water and cut them into uniform 1-inch wedges. Soak in a large bowl of cold water for at least 30 minutes, then drain and pat dry.

In a mixing bowl, combine the flour, cornstarch, salt, black pepper, and paprika. Whisk until well blended.

Heat enough vegetable oil in a heavy-bottomed pot to be about 3 inches deep over medium-high heat until it reaches 350°F (175°C).

Dredge the potato wedges in the flour mixture, ensuring each is evenly coated. Shake off excess flour.

Fry the coated potato wedges in batches for about 4-5 minutes until lightly golden. Drain on paper towels.

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

Remove from oil and drain on paper towels. Season with additional salt immediately while hot, then serve.