In a small pan set over medium low heat, combine the oil and minced garlic. Simmer this mixture for 5 minutes, to infuse the garlic flavor into the oil.
Strain the garlic from the oil, letting the oil out directly over a rimmed half sheet pan. Make sure to save the minced garlic for later.
Cut the potatoes into matchsticks by first cutting into thick slices, then cutting each slice into small thin sticks. I like about 1/4" thick.
Place the fries onto the oil sheet pan and add 1/2 tsp salt. Use your hands to thoroughly coat the fries with the oil and salt.
Spread the fries out evenly on the sheet pan, making sure they are in one single layer, spaced a bit apart. If they’re all on top of each other and crowded, they will steam each other and never get brown. When in doubt, bake on two pans.
Bake the fries for 20-25 minutes*, until the bottoms are starting to turn golden. Then give everything a toss to redistribute the fries, and return to the oven for another 10-15 minutes, until golden but still tender on the inside. You want to make sure they don't dry out or burn (they brown faster at the end), so when you think they might be ready, taste one.
Toss the fries with the reserved minced garlic, parsley, and additional salt, to taste. Enjoy!
*The cook time will vary slightly depending on how thick your fries are sliced and the consistency of your oven. Keep your eye on them and taste from time to time. I do this every time I make them.