Peel the potatoes and reserve in a large bowl of cold water. Slice the peeled potatoes in french fries and return back to the cold water to soak.
When you are ready to fry drain the fries and dry them well on a tea towel. Heat the oil in a deep fryer to 160C and deep fry the fries in batches until half done. Cooked through but pale and soggy looking. Remove from oil, drain and cool for 20 minutes.
While the fries are cooling finely dice the parsley, freshly grate about 2 tablespoons of parmigiano reggiano and mix all together with a tablespoon of chili flakes.
Reheat the oil to 190C and add the fries back in until they brown and crisp. Drain again and toss with salt, white pepper and the parmesan, chili, and parsley mix. Don't add too much salt because the cheese is salty too.