Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
Cut potatoes into evenly sized fries, about ¼–½ inch thick.
Place fries in a bowl of cold water and soak for 30 minutes (this helps remove excess starch for crispier fries). Drain and pat completely dry with a clean towel.
In a large mixing bowl, toss the fries with olive oil, garlic powder, onion powder, paprika, salt, and black pepper until evenly coated.
Spread fries in a single layer on the prepared baking sheet—avoid overcrowding.
Bake for 30–35 minutes, flipping halfway through, until golden brown and crisp.
Remove from the oven and immediately sprinkle with Parmesan cheese. Toss gently to coat.
Garnish with fresh parsley if desired and serve warm with ketchup, ranch, or garlic aioli.
Storage & Reheating:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 400°F (200°C) oven or air fryer for 5–7 minutes until crisp again. Avoid microwaving, as it will make them soft.
