4 medium russet potatoes (about 1 3/4 pounds), unpeeled
3 tbsp olive oil
1 tsp kosher salt
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1/4 cup finely grated Parmesan cheese
Salt to taste

4 medium russet potatoes (about 1 3/4 pounds), unpeeled 3 tbsp olive oil 1 tsp kosher salt 1/4 cup chopped fresh parsley 2 garlic cloves, minced 1/4 cup finely grated Parmesan cheese

1) Preheat oven to 425 degrees F.
2) Cut potatoes lengthwise into slices that are 1/3-inch thick and then cut each slice into 1/3-inch thick strips.
3) Dry the potatoes between paper towels or kitchen towels.
4) In a large bowl, combine the potatoes, olive oil, and 1 teaspoon kosher salt.
5) Divide the potatoes between 2 baking sheets lined with parchment paper, spread into a single layer.
6) Bake until the potatoes are golden brown, about 40 minutes, turning the potatoes every 10 minutes and rotating the racks halfway through baking.
7) Place the cooked potatoes in a large bowl and toss with garlic, parsley, and Parmesan cheese. Taste (careful – they’ll be hot!) and season with additional salt if necessary. Serve.