Preheat oven to 425°F.
Prep the Potatoes: Rinse and scrub potatoes to remove any visible dirt and then dry thoroughly. Cut potatoes into matchstick slices, ¼ to ½-inch thick. Add potato slices to a large bowl and drizzle in olive oil. Toss until the potatoes are coated. Then sprinkle the potatoes with 1 teaspoon salt and the black pepper, tossing again until evenly coated.
2 lbs. russet potatoes, 2 Tbsp. oil, 1 ½ tsp. salt, ½ tsp. black pepper
Bake the Fries: Line one large baker’s half sheet pan with parchment paper or two regular-sized baking sheets. Layer potato slices in a single layer on the pan(s). (Try not to have any of the fries touching as these sides won’t get as crispy!) Sprinkle ¼ cup Parmesan cheese evenly over the fries. Bake fries in the preheated oven for 35-40 minutes. Flip halfway through cooking and sprinkle on an additional ¼ cup Parmesan cheese. (Make sure to spread the fries back out into a single layer after flipping.)
Make the Garlic Butter: During the last five minutes of baking, heat butter and garlic over medium heat in a small saucepan for 1-2 minutes, stirring constantly. When garlic starts to brown, remove from heat.
2 Tbsp. butter, 2 cloves garlic
Season and Serve: Add the cooked fries back into the large bowl along with the melted garlic butter, ½ teaspoon salt, to taste, remaining ¼ cup Parmesan cheese, and chopped parsley. Toss until fries are evenly coated. Serve immediately and enjoy!
¾ cup Parmesan, ¼ c parsley, 1 ½ tsp. salt