Wash and peel the Russet potatoes, cut into thin strips, and soak in cold water for at least 30 minutes.

In a large bowl, combine the dried potato strips with olive oil, minced garlic, salt, and grated Parmesan cheese. Toss until evenly coated.

For baking, spread the coated potatoes in a single layer on a parchment-lined baking sheet, bake at 425°F (220°C) for 25-30 minutes, flipping halfway.

For air frying, arrange the seasoned fries in a single layer, set air fryer to 390°F (200°C) and cook for 15 minutes, shaking halfway through.

For frying, heat 2 inches of vegetable oil over medium-high heat, fry the potato strips in batches for 5-7 minutes until golden brown.

Transfer the fries to a serving plate, optionally sprinkle with additional Parmesan and salt, and serve hot.