Over medium heat, heat a large, heavy pot with about 3 inches-deep of ghee/beef tallow in it.
Cut potatoes into matchsticks/fry shape.
Then place the top of a wooden spoon into the oil and check if it has bubbles forming around it. The bubbles are a sign of good and ready hot oil for your fries.
Carefully, add in your potatoes and use a spatula to separate them.
After a minute, when they’re barely cooked, remove them using a large, slotted spoon and put them on paper towel-lined plate.
Let stand until they’ve just about reached room temperature and then add them back into the fryer and allow them to cook until they’ve turned completely golden and crispy (approximately 4 minutes).
Remove them onto a freshly paper towel-lined plate and right away add salt, sumac, and parsley. Serve with dipping sauces and enjoy!