Begin by peeling and cutting the russet potatoes into evenly sized fries. Place the cut fries into a large bowl filled with cold water and let them soak for 30 minutes.

After soaking, drain the fries and lay them out on a clean kitchen towel or paper towels. Pat them dry thoroughly to remove any moisture. Toss the dried fries with olive oil, salt, and black pepper.

Preheat your oven to 425°F (220°C). Spread the seasoned fries in a single layer on a baking sheet and bake for 35–45 minutes, flipping them halfway through.

While the fries are baking, melt unsalted butter in a small saucepan over medium heat. Add minced garlic and sauté gently for about 1-2 minutes until fragrant.

As soon as the fries are golden brown and crispy, remove them from the oven. Pour the warm garlic butter over the fries and toss gently to combine. Garnish with fresh chopped parsley.