Quarter potatoes then cut by thirds. Soak in ice water for 10 minutes. This step is important since it will make your fries much crisper.
Place all ingredients except for Sea Salt and Parmesan Cheese [and only 1/2 of the bottle of sqeezable garlic] in your Ziplock bag and massage well.
Line a baking sheet with tinfoil and spray lightly with Pam.
Mix all potatoes in your Ziplock bag and massage well again.
Place on baking sheet separately and sprinkle remaining garlic-olive oil mixture in bag on top of potatoes.
Sprinkle additional dried parsley, garlic powder, 1/2 of your sea salt and lastly, 1/2 of your Parmesan Cheese on top of potatoes. Lightly spray Pam the tops of potatoes to fully attach your additional seasonings.
Bake at 450° for 15-20 minutes. Flip potatoes over and sprinkle additional dried parsley-garlic powder and remaining sea salt and Parmesan Cheese. Lightly spray with Pam once again. Bake for an additional 15-20 minutes or until browned. I use a T-Fal convection fryer for this that works well.
Serve with Garlic Aioli Dip. Simply mix all Aioli ingredients and chill.
