• Preheat oven to 425℉, convection, if you have that option. Gather your ingredients so that you have everything close at hand.

Prepare the Ingredients

• Prepare 4 large Russet potatoes. Peel and cut into thin strips using a French Fry cutter or a sharp knife.
• Mince 2 cloves garlic.
• Grate 1 cup freshly grated Parmesan cheesewith a fine-edged grater. Set aside until later.

Bake the Fries

• Place the Cut Potatoes into a large mixing bowl and drizzle with 1/4 cup Extra Virgin olive oil. Add minced garlic, 1 teaspoon dried thyme, 1/2 teaspoon seasoned salt, and 1/2 teaspoon freshly ground black pepper. Toss until evenly coated.
• Line a baking sheet with foil (shiny side up), and then spray the foil with baking spray. Spread the fries onto the foil-lined baking sheet.
• Bake in preheated oven for 30 minutes, turning fries halfway through the baking process.

Add the Parmesan

• After 30 minutes, remove the baking sheet from the oven, and carefully transfer the partially baked fries to the large mixing bowl. Sprinkle with 1/2 cup freshly grated Parmesan and 1 tablespoons dried parsley. If desired, add 1-2 more tablespoons of olive oil.
• Carefully stir to coat and spread once again on the foiled-lined baking sheet. Bake for another 15-20 minutes until the fries are dark golden brown and crispy on the edges.
• To serve, sprinkle the fries with the remaining Parmesan cheese and 1/2 teaspoon kosher salt. Serve hot. Serves 4.