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1. Pour the oil into a deep fryer or heavy saucepan to reach halfway up the sides and heat to 325 degrees F, use a deep-fry thermometer to determine this.
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2. While the oil is heating, peel the skin off the potatoes and cut them into uniform 1/4-inch sticks; feel free to use a knife, mandoline, or French fry cutter.
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3. Dry the potato sticks thoroughly to keep the hot oil from splattering.
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4. Fry the potatoes in batches so the pot isn't crowded and the oil temperature does not plummet. 5. Cook the French fries for 3 minutes, until soft but not browned. Remove the fries with a long-handled metal strainer and drain on brown paper bags.
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6. Increase the oil temperature to 375 degrees F. Return the par-fried potatoes to the oil and cook a second time for 2 minutes, or until golden and crispy.
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7. Drain on fresh brown paper bags then place in a serving bowl. Salt the fries while they're still hot and pour the parsley butter on top; toss gently to combine.
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8. Wrap the pommes frites in parchment paper cones and stick them in the bottom of mini martini shakers for serving individually.
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9. To make the parsley butter: combine the butter, parsley, and garlic in a saucepan over medium heat. Swirl the pan around until the butter is completely melted.
