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Prepare Brine
Whisk water, salt, and baking soda.
Cut Potatoes
Peel potatoes.
Slice potatoes into ½ inch-thick planks.
Cut planks into ½ inch-thick batons.
First Fry
Place ⅓ of cut potatoes in a bag with enough brine to cover. Remove excess air.
Sous vide at 90°C for 15 minutes.
Remove from bath, spread on a rack to cool and dry. Repeat with remaining potatoes.
Fry in oil at 270°F for 5-7 minutes, until a crust forms. Do not brown.
Transfer to a cooling rack and freeze.
Second Fry and Seasoning
Fry frozen fries in oil at 375°F for 1 ½ minutes until dark.
Season immediately with salt.
Combine parsley, cheese, garlic, and salt.
Sprinkle mixture on fries.