Steps

1. Wash the potatoes thoroughly with their skins on and pat them dry. Cut the potatoes into 2-3cm chunks, and make shallow cuts on one surface of each piece (without cutting all the way through). Soak the cut potatoes in water for 5 minutes. (Key Tip!) Making shallow cuts helps the garlic flavor penetrate and speeds up cooking.
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2. Cut the garlic cloves in half and remove the green germ. (Key Tip!) The germ can cause bitterness, so always remove it.
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3. Microwave 50g of salted butter for 30 seconds at 600W until melted. In the melted butter, add 3 tbsp of grated cheese, 3 cloves of minced garlic, and 1/2 tsp of Crazy Salt. Mix well.
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4. Thoroughly pat dry each piece of potato that was soaked in water. (Key Tip!) Thoroughly drying the potatoes will result in a crispier finish.
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5. Arrange the potatoes on a baking sheet lined with parchment paper. Generously spread the garlic sauce evenly on one side of each potato, then flip them over and spread the sauce on the other side as well. (Key Tip!) For potatoes with cuts on the sides, spread sauce on the sides too.
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6. Bake in a preheated oven at 200°C (400°F) for 20 minutes.
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7. Combine 1 tbsp mayonnaise, 1 tsp honey, and 1/2 tsp Dijon mustard. Mix well.
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8. After the initial 20 minutes of baking, leave the potatoes in the oven with the door closed for about 5 minutes to steam. Remove and insert a skewer to check if they are cooked through. If still hard, bake for an additional 5 minutes.
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9. Flip the potatoes and bake again in the 200°C (400°F) oven for 10 minutes. (Key Tip!) Baking slowly for a total of 30 minutes enhances the natural sweetness of the potatoes and ensures both sides become crispy.
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10. Arrange the baked garlic fries on a plate. Sprinkle with black pepper and dried parsley as desired.
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