Cook the fries according to package instructions until golden and extra-crispy. For oven: preheat to 425°F (220°C), spread fries in a single layer on a parchment-lined baking sheet (do not overcrowd), toss with 2 tbs neutral oil, and bake 18–25 minutes, flipping once halfway, until crisp. For fryer: heat oil to 350°F (175°C) and fry in batches until crisp, drain on paper towels. Season immediately with 1 tsp salt and 1 tsp black pepper and transfer to a large mixing bowl.

If using frozen fries that benefit from a second crisping, broil 1–2 minutes after baking while watching carefully to add extra crispness.

Garlic‑Parmesan Sauce & Finish

Make garlic‑Parmesan butter

In a small skillet over medium-low heat, melt 3 tbs unsalted butter. Add the minced garlic and cook gently 45–60 seconds until fragrant (do not brown). Stir in 1 tbs olive oil (optional, helps coat fries) and remove from heat.

Combine with fries

Pour the warm garlic‑butter mixture over the hot fries in the large mixing bowl. Add 1 cup grated Parmesan, 2 tbs chopped parsley, 1 tsp Italian seasoning, 1 tsp red pepper flakes (optional), and 1 tsp lemon zest (optional). Toss gently but thoroughly so fries are evenly coated and cheese begins to melt and adhere. Taste and adjust salt/pepper if needed.

If you prefer extra melty Parmesan, transfer coated fries to a rimmed baking sheet, sprinkle with an additional 1/4 cup Parmesan, and place under a hot broiler 1–2 minutes until cheese just melts and becomes slightly golden. Watch closely to avoid burning.

Garnish / Serve

Finish with a sprinkle of extra grated Parmesan and chopped chives or parsley. Serve immediately with lemon wedges on the side for squeezing over the fries.

Suggested dipping sauces: garlic aioli, marinara, or ranch.