Preheat your oven to 425 °F (about 220 °C).

Mince the garlic cloves. In a small saucepan, heat ¼ cup of olive oil until shimmering. Remove from heat, add the garlic and cook just until lightly golden. Remove garlic pieces with a slotted spoon into a small ramekin and retain the oil.

Wash the potatoes thoroughly. If leaving the skins on, scrub well. Dry them. If you choose to peel, peel now. Cut the potatoes into strips: for example slice into ¼-inch thick planks and then into fries, or cut into wedges depending on your preference.

Optional step for extra crispness: soak the cut potatoes in cold water for 15-30 minutes to remove excess starch. Then drain and pat completely dry.

Toss the cut potatoes in a large bowl with the cooled garlic-infused oil, ensuring each piece is evenly coated. Season generously with salt and pepper.

Line two rimmed baking sheets with parchment paper. Spread the potatoes in a single layer on the baking sheets, ensuring they don’t overlap too much.

Bake in the preheated oven for about 30-35 minutes (or up to 40, depending on thickness) until golden brown and crisp on the outside. Halfway through, rotate the baking sheets or flip the fries to promote even browning.

Immediately upon removing from the oven, while the fries are still hot, toss them with the reserved browned garlic bits, the remaining olive oil (if applicable), the grated Parmesan cheese, and chopped parsley (if using).

Serve immediately, while hot and crisp.