Preheat the oven to 375°F.

Wash the potatoes (peel if you prefer), then cut them into 1/4-inch-thick fries, keeping pieces as uniform in size as possible.

Place the cut fries in a bowl of cold water and soak for at least 20 minutes to remove excess starch.

Drain the fries and dry them thoroughly with clean kitchen towels or paper towels so they are as dry as possible.

Put the dried fries in a large bowl. Add the 2 tablespoons olive oil, 2 teaspoons garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until the fries are evenly coated.

Add the 3/4 cup freshly grated Parmesan cheese to the bowl and toss gently until the fries are evenly coated with the cheese.

Arrange the fries in a single layer on one or more baking sheets so they do not touch or overlap. Use multiple sheets or batches if necessary to avoid crowding.

Bake for 25–35 minutes, flipping the fries once about halfway through baking, until they are golden and crispy. Start checking for doneness near 25 minutes, as ovens vary.

Remove the fries from the oven, let them cool for a few minutes to crisp up, then sprinkle with finely chopped fresh parsley if desired. Serve hot.