Cut the potatoes into uniform 1/4-inch thick strips. Place them in a large bowl of cold water and soak for 30 minutes to remove excess starch.

Drain the potatoes thoroughly and pat them completely dry with clean kitchen towels or paper towels.

If deep frying, heat vegetable oil in a large pot or deep fryer to 375°F. If baking, preheat your oven to 450°F and line two baking sheets with parchment paper.

For deep frying: Working in batches, carefully add the potato strips to the hot oil and fry for 4-5 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

For baking: Toss the dried potato strips with 3 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheets and bake for 30-35 minutes, flipping halfway through.

While the fries are cooking, prepare the garlic parmesan coating by combining melted butter, minced fresh garlic, garlic powder, and onion powder in a large bowl.

Once the fries are cooked and still hot, immediately transfer them to the bowl with the garlic butter mixture and toss well to coat evenly.

Add the freshly grated parmesan cheese and chopped parsley to the fries. Toss again until all the fries are well coated.

Taste and adjust seasoning with additional salt if needed. Serve immediately while hot and crispy with your favorite dipping sauces.