Begin by washing and peeling the russet potatoes, then slice them into evenly sized sticks about ¼ to ½ inch thick to ensure uniform cooking.

Place the potato sticks in a bowl filled with cold water and let them soak for 30 minutes.

Drain the potato sticks and use a kitchen towel to pat them completely dry.

In a large bowl, toss the dry potato sticks with the olive oil, then season generously with salt and pepper.

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

Spread the fries on a baking sheet in a single layer and cook for about 25 minutes, flipping halfway.

While the fries are cooking, mince the garlic cloves and gently warm them in a small saucepan with a few tablespoons of olive oil over low heat.

Once your fries are crispy and golden, remove them and immediately toss them in the warm garlic oil.

Transfer your garlic fries to a serving platter and sprinkle with fresh parsley and grated Parmesan cheese if using.