Ingredients :

• Russet potatoes — The Russet is the quintessential American potato for fries: starchy flesh, thick skin, low moisture. If you can’t find them, opt for Monalisa or Bintje. Avoid waxy varieties like Charlotte; they stay soft in the oven no matter what you do.
• Freshly grated parmesan — Forget the pre-grated parmesan in a bag. It’s too dry and too fine; it burns before it browns properly. Buy a wedge and grate it yourself with a fine grater — you’ll get a slightly moist texture that sticks better to the fries and melts more evenly.
• Fresh garlic — Two cloves finely minced or crushed with a press. Garlic powder works, but gives a milder result without the bite. With fresh garlic, be careful: it can burn quickly. That’s why we mix it with olive oil, which acts as protection during cooking.
• Olive oil — No need for expensive oil. Its role here is purely technical: to conduct heat, allow the crust to form, and coat each fry evenly. Two tablespoons for an entire tray is enough — any more, and your fries will be greasy rather than crispy.