Preheat oven to 425°F.

Cut potatoes in half lengthwise, then cut halves into 1/4-inch thick sticks.

Place cut potatoes on a parchment-lined baking sheet, drizzle on two tablespoons olive oil and season with salt and pepper. Using hands, mix potatoes until all "fries" are coated with oil.

Spread "fries" out on pan and arrange so that they're overlapping as little as possible.

Roast in the oven until crisp and golden, about 30-34 minutes.

Meanwhile, as potatoes are roasting, chop the parsley and chives and set aside. Mince the garlic, and heat 1 1/2 tablespoons olive oil in a small skillet over medium-low heat. Cook the garlic just until softened, about 3-4 minutes, then immediately pour oil and garlic into a small bowl and set aside.

Immediately after removing potatoes from oven, place them in a large mixing bowl. Add the chopped parsley and chives along with the garlic oil. Season well with salt and pepper. Stir until well combined, and serve.