For the Fries

• 4 large Russet potatoes
  (or Yukon Gold for a creamier interior; Russet gives extra crispiness)
• 4 cups vegetable oil
  (canola, peanut, or sunflower oil are ideal for frying)
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika (optional, for subtle smokiness and color)

For the Garlic Parmesan Coating

• 4 garlic cloves, finely minced
• 1/4 cup unsalted butter, melted
• 2 tablespoons olive oil
  (adds richness and helps the coating cling to the fries)
• 1/2 cup finely grated Parmesan cheese
  (the finer the grate, the better it sticks)
• 2 tablespoons fresh parsley, finely chopped
  (optional but recommended for freshness and color)
• 1/4 teaspoon red pepper flakes (optional, for a gentle kick)
• Extra salt and black pepper, to adjust seasoning at the end

Optional for Soaking and Extra Crispiness

• Cold water, enough to fully submerge the cut potatoes
• 1 tablespoon cornstarch or potato starch (optional, for ultra-crisp fries)