Preheat and prep the pan. Set your oven to 425°F (220°C). Place a large, rimmed baking sheet inside while it heats. A hot pan helps the fries crisp faster.

Cut the potatoes. Scrub the potatoes and leave the skin on for texture. Slice into 1/3-inch thick sticks, as even as you can. Uniform size means even cooking.

Soak to remove starch. Add the cut fries to a big bowl of cold water and soak for 20–30 minutes. This step helps achieve that snap-crisp exterior.

Dry thoroughly. Drain and spread the fries on a clean kitchen towel. Pat them dry very well. Moisture is the enemy of crisp fries.

Season and oil. In a dry bowl, toss the fries with 2–3 tablespoons of olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon paprika if using. If you like extra garlic flavor, add 1/2 teaspoon garlic powder now. Save the fresh garlic for later.

Arrange on the hot pan. Carefully remove the preheated sheet pan. Spread the fries in a single layer with space between them. Crowding leads to steaming instead of browning.

Roast and flip. Bake for 20 minutes. Flip the fries with a spatula, then bake another 10–15 minutes, until deeply golden and crisp on the edges.

Garlic finish. While the fries finish, warm 1 tablespoon olive oil in a small skillet over low heat. Add the minced garlic and cook for 30–60 seconds until fragrant, not browned. This keeps the garlic sweet and avoids bitterness.

Toss with Parmesan. Transfer the hot fries to a large bowl. Drizzle the warm garlic oil over them, add the Parmesan, and toss well. Adjust with salt and pepper to taste, and sprinkle with parsley.

Serve hot. Add an extra dusting of Parmesan and a squeeze of lemon if you like. Serve immediately with your favorite dipping sauce.