Garlic Parmesan French Fries

I served these alongside the Beef and Bacon Burgers tonight.  Three generations around the table gave thumbs up!

2 medium russet potatoes, cut into 3 x 1/4 inch sticks (about 1 pound)
canola oil for frying
1$ cup grated Parmesan cheese
1 t. garlic powder
kosher salt

Place potatoes in a large bowl; cover with cold water.  Let stand for at least 3 hours or refrigerate overnight. Drain, pat dry with paper towels.

Fill a large cast-iron Dutch oven halfway with oil, and heat over medium heat until a deep-fry thermometer registers 300 degrees F.

Working in batches (do not overcrowd pot), fry potatoes, turning occasionally, until lightly browned, about 5 minutes. (adjust heat as necessary to maintain 300 degrees F.).  Remove potatoes using a slotted spatula, and let drain on paper towels.

Increase heat to medium-high heat and heat oil until deep-fry thermometer registers 400 degrees F.

Working in batches, (do not overcrowd pot) fry potatoes again, turning occasionally, until golden brown and crispy, about 5 minutes.

Adjust heat as necessary to maintain 400 degrees F.  Remove potatoes using a slotted spatula, and let drain on paper towels.  Place fries in a large bowl.

In s small bowel, combine cheese and garlic powder.  Sprinkle cheese mixture over fries, gently toss.  Sprinkle with salt.  Serve immediately.