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1
Wash and partially peel each potato. Slice each potato lengthwise into 1/4-inch (or slightly larger, if you like steak-type fries) slices. Then, stack those slices together and slice across again with the same measurement to make the fries.
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2
After you cut the potatoes into fries, place in a large bowl of cool water to help remove starch from the surface of the potatoes, so they don't stick together during frying.
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3
Pour enough peanut oil to fill the deep fryer to the desired level or a heavy-bottomed deep pan. If you are using a pan and not a fryer, attach the thermometer to the pan so that it touches the oil. Heat over medium heat until oil reaches 250u00b0F. If using a deep fryer, set to the same temperature.
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4
While you're waiting for the oil to heat, prepare 2 baking sheets with several layers of paper towel and set aside.
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5
When oil reaches 250u00b0F, carefully drop small batches (about 10-15) of potatoes to the hot oil. Fry until cooked though, about 4 to 6 minutes. Remove from the oil using a pair of tongs or metal slotted spoon and allow to cool on the prepared paper towels. If using a wire rack from the deep fryer, just make sure to remove as much of the hot oil as possible before transferring to the baking sheet. Continue until all of the fries are cooked.
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6
Once the fries have cooled to room temperature, heat the same oil to 350u00b0F. Add the already-cooked fries in small batches again. Gently stir until golden brown, about 3 minutes. Remove fries from the oil and place on the remaining lined baking sheet.
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7
Immediately place 10-15 twice-cooked fries at a time in a large mixing bowl. Sprinkle 1/2 teaspoon kosher salt over the hot fries and toss to coat. Then, add 1 teaspoon each of the garlic and the parsley and toss again to coat. Finally, sprinkle 2 teaspoons of the Parmesan over the fries and toss a final time to coat. Repeat with remaining potatoes and seasonings. Serve immediately.
