Follow the package instructions for baking the fries in the oven for a very crispy result. Most packages will provide different cooking times depending on desired crispness. Bake using the instructions for the crispiest result.
While the fries are baking, take the very finely diced garlic and add it to the olive oil in a small saucepan. Stir and cook over medium-high heat until the oil starts to bubble, usually within one minute.
Then turn the flame off and let the mixture sit in the hot pan for another minute, stirring once in that time. The goal is to soften the garlic, but not fry it. Heating the garlic and lightly cooking it in the oil will reduce the sharpness of the raw garlic and allow the garlic essence to permeate the olive oil. Set aside.
When the potatoes are finished, immediately remove from the oven, and tip the baking sheet to drop the fries into a large mixing bowl. The bowl should be large enough to toss the fries without them spilling out.
Pour the garlic oil mixture in a circular pattern to distribute it over the fries as much as possible. Use a silicone spatula to scrape out all the excess oil from the pan.
Then pour in in the grated parmesan and the chopped parsley.
Using a pair of tongs, thoroughly toss the contents of the bowl so that the pomme frites are evenly coated with the oil and all the other seasoning components.