On my second attempt at making garlic fries, I was successful, modulo a few undercooked fries which can be attributed to a college apartment stove and cheap pan with very uneven heat distribution. Rather than follow the recipe which called for a two-step process of baking the oil-coated fries and then frying them in garlic butter, I went straight to the frying. I also decided to substitute cheddar for parmesan and chives for parsley.
3 cu. inches (approx) sharp white cheddar cheese
4 cloves of garlic
4 tablespoons butter 1 large baking potato
Slice potato into 1/4in by 1/4in strips. Melt butter over low-to-medium heat. Begin frying the potato strips in the butter. Increase heat to medium. Crumble cheddar cheese. Finely chop garlic. Chop chives. Combine these ingredients. Turn potato strips as they cook. When strips are golden brown on all sides, add cheese, garlic, and chives, stir with spatula. Place fries on plate covered with paper towel to drain excess butter. Serve immediately.