Ingredients:

  • 2 lbs Russet or Maris Piper Potatoes (about 3 large)
  • 1 Tbsp Olive Oil
  • 1 tsp Fine Sea Salt (divided)
  • 1/2 tsp Freshly Ground Black Pepper
  • 4 cloves Fresh Garlic (finely minced or grated)
  • 1/3 cup Grated Parmesan Cheese (finely grated)
  • 2 Tbsp Fresh Parsley (finely chopped, for garnish)

Instructions:

  1. Peel and cut potatoes into uniform matchsticks (about 1/4 inch thick). Immediately place cut potatoes into a large bowl of cold water. Let them soak for at least 15 minutes to draw out excess starch.
  2. Drain the potatoes thoroughly. Lay them out on several layers of clean kitchen towels or paper towels. Pat them absolutely dry.
  3. Preheat oven to 425°F (220°C). In a clean bowl, toss the dried potatoes with the olive oil, 1/2 tsp salt, and pepper until lightly coated.
  4. Spread the potatoes in a single layer across two prepared baking sheets. Do not overcrowd! Roast for 15 minutes.
  5. Remove trays, flip the fries with a spatula, and return to the oven for another 10–12 minutes, until nicely golden brown and slightly tender inside.
  6. While the fries finish roasting, gently warm the remaining 1/2 tsp of salt mixed with the minced garlic in a tiny bit of oil (or just dry heat on a pan for 30 seconds).
  7. Remove the fries from the oven immediately. Transfer them to a large, clean mixing bowl. Sprinkle evenly with the warm garlic mixture and the grated Parmesan cheese. Toss quickly but gently until the cheese adheres slightly.
  8. Plate immediately, garnish generously with fresh parsley, and serve hot.