Cut your peeled Russet potatoes into even 1/4-inch (6mm) batons. Submerge them in a large bowl of cold water for at least 30 minutes to draw out excess starch.

Drain the potatoes and lay them out on a clean kitchen towel or paper towels. Pat them completely dry to prevent oil splatter.

Heat your frying oil in a heavy-bottomed Dutch oven to exactly 300°F (150°C). Working in small batches, fry the potatoes for 5 to 6 minutes until soft but not browned. Remove and let drain.

Increase the oil temperature to 400°F (200°C). Drop the blanched fries back into the hot oil for 3 to 4 minutes until a deep, crispy golden-brown crust forms.

Melt your unsalted butter in a small skillet over medium-low heat. Add the minced fresh garlic and sauté for about 60 seconds until fragrant.

Transfer the piping hot fries to a large mixing bowl. Drizzle with melted garlic butter, add salt, and toss. Garnish generously with grated parmesan, chopped parsley, and coarse black pepper.