Preheat oven and prepare pan — Preheat your oven to 450°F (230°C). Line a large rimmed baking sheet with parchment or a silicone mat. If you have a wire rack that fits, place it on the sheet to improve airflow (optional).

Cut the potatoes — Wash (and optionally peel) the russet potatoes. Cut into even sticks about ¼–⅜" (6–9 mm) thick so they cook uniformly.

Soak to remove starch — Place cut fries in a large bowl of cold water and soak 20–30 minutes (up to 2 hours refrigerated). This step removes excess surface starch and helps achieve a crisp exterior.

Drain and dry thoroughly — Drain the fries in a colander and transfer to clean kitchen towels or paper towels. Press and blot until the fries are very dry — any surface moisture will steam and prevent browning.

Season and oil — In a large bowl, toss the dried fries with 3 tbsp oil, 1½ tsp salt, ¾ tsp pepper, and 1½ tsp garlic powder until each fry has a light, even sheen. Avoid clumping or large oil puddles.

Arrange on baking sheet — Spread fries in a single layer leaving space between sticks. Overcrowding causes steaming and soft fries.

Bake — Bake at 450°F (230°C) for 20–30 minutes, flipping once about halfway through (12–15 minutes). Rotate the pan for even browning. Bake until fries are deep golden and edges are crispy.

Add Parmesan — In the last 3–5 minutes of baking, evenly sprinkle ½ cup grated Parmesan over the fries and return to oven. The cheese will melt slightly and form crunchy, savory pockets. (If you prefer not to risk burning the cheese, remove fries when crisp and immediately toss with the parmesan off the heat.)

Optional garlic-parmesan toss — For a richer garlic-butter finish: combine 2 tbsp melted butter + minced garlic + 2 tbsp Parmesan and toss fries in that mixture immediately after baking (while fries are hot).

Finish and serve — Transfer to a serving bowl or platter. Garnish with chopped parsley and lemon zest if using. Serve hot with your favorite dips (garlic aioli, ketchup, sriracha mayo, pesto mayo, etc.).