Step 1: Grate the peeled Russet potatoes using a box grater and soak them in a bowl of cold water for 2 minutes.
Step 2: Drain and rinse the potatoes, then place them in a clean kitchen towel and squeeze out every drop of moisture until bone-dry.
Step 3: Toss the dry shreds with salt, pepper, garlic powder, and 1/4 cup of the parmesan cheese.
Step 4: Heat oil and butter in a large skillet over medium-high heat. Spread the potatoes in an even layer and press down.
Step 5: Cook for 6 minutes without moving them. Flip, add the minced garlic and the rest of the parmesan, and cook for 5 more minutes.
Step 6: Garnish with fresh parsley and serve immediately.