Preheat oven to 450. Wash your potatoes thoroughly and then dry them with a paper towel. Slice them in long thin shoe string style fries. Once sliced, dry them again to get as much moisture out as possible with paper towels. 

Add the sliced fries to a large bowl. Add olive oil, salt and pepper and toss together with your hands to make sure they are fully combined. 

Add the fries to a baking sheet in a single layer - making sure they aren't touching each other. You may need to use 2 baking sheets. 

Bake for 15 minutes. Take them out and using tongs, flip each fry individually. Place them back in the oven and bake them for another 15 minutes. 

During the last 10 minutes of the baking process, mince the 3 large cloves of garlic as well as roughly chop the parsley. Melt 1 tbsp of butter in a non-stick skillet on medium heat. Add the garlic and cook for 1-2 minutes until fragrant, stirring around continuously to make sure the garlic doesn't burn. Take off heat and set aside once done. 

By now, your fries should be done. Add them back into the large bowl and pour the melted butter/garlic mixture on top of them as well as the chopped parsley. Toss until fully combined. Add a pinch of salt if needed. Garnish with freshly grated parmesan if desired. 

To a food processor, add the avocado, mayo, whole milk and spices. Pulse until fully blended. If it's too thick, add a splash of more milk until desired consistency. Dip the fries in the ranch! Enjoy!