Cut potatoes into sticks, I like mine thin, but you can cut as you desire. Place in a bowl and cover with cold water and add several ice cubes. Let the potatoes sit for about an hour.
Pour the water off and dry completely with paper towels or a kitchen towel.
Place the potatoes back into the bowl that they were soaking in, but make sure to dry it first.
Take the olive oil and pour over the potatoes and toss until they are all cover with the oil.
To a gallon bag add the Parmesan cheese, onion powder, and garlic powder. Add the potatoes and shake until the potatoes are evenly coated with the cheese mixture.
Line a baking dish (I used a jelly roll pan) line with aluminum foil and spray with a non-stick cooking spray.
Spread the fries in a single layer on the prepared baking dish. Place into a preheated oven of 400 degrees F.
Bake for 15 minutes, remove from the oven and turn the fries over, then place back into the oven and continue baking for another 15 minutes or until the fries are crisp. Baking times may vary depending on how small or large the fries are cut.
Remove from oven and season with salt. Serve immediately.