Ice bath soak: Place the cut fries into a large bowl filled with ice-cold water. This draws out excess starch, which is the key to an ultra-crispy fry. Let them soak.

Dry thoroughly: Drain the fries and spread them out on a clean kitchen towel or paper towels. Pat them completely dry — any remaining moisture will cause dangerous oil splatter and soggy fries.

Coat in corn flour: Toss the dried fries with 4 tablespoons corn flour (cornstarch) and a pinch of 1.5 teaspoons salt until lightly and evenly coated. This coating is the secret to the extra-crispy exterior.

First fry (low & slow): Heat 1 liters sunflower oil (or frying oil) in a deep pot or fryer to 150°C (300°F). Fry the potatoes in batches for about 5–6 minutes until they are cooked through but still pale and limp. Do not crowd the pot. Remove and drain on a wire rack or paper towels.

Rest the fries: Let the par-cooked fries rest at room temperature. This is crucial — resting allows steam to escape so the second fry gets them perfectly crispy.

Second fry (hot & fast): Raise the oil temperature to 190°C (375°F). Fry the rested potatoes again in batches for 2–3 minutes until deep golden and shatteringly crispy. Remove and drain immediately. Season with 1.5 teaspoons salt and 0.5 teaspoons black pepper right away while hot.

Make garlic butter: While the fries drain, melt 2 tablespoons unsalted butter in a large skillet or saucepan over medium-low heat. Add the 3 garlic cloves, grated and cook for 1 minute until fragrant but not browned.

Toss & finish: Add the hot fries to the garlic butter and toss to coat evenly. Transfer to a serving plate, shower generously with 80 grams parmesan cheese, freshly grated and 3 tablespoons fresh parsley, chopped, and serve immediately.