Slice the potatoes into rough chip shapes (leave the skin on) - about 1.5 cm thickness.
Place the sliced potatoes in a heap on a large metal baking tray and pour over 2 tbsp. of olive oil. Then sprinkle on the paprika and a good pinch of salt and pepper. Use your hands to toss the potatoes so the oil covers all of them. Spread the potatoes out into an even layet and place in the oven for 20-25 minutes until golden brown. Turn them once - using a metal spatula - about 15 minutes into cooking.
Whilst the fries are cooking, mix the garlic, chopped chilli and the remaining 1 tbsp. of the olive oil in a small bowl.
When the fries are cooked, take them out of the oven and use your metal spatula to pile the fries into a heap again. Pour over chilli/garlic/oil and toss with spatula. Spread the fries out again and place back in the oven for 1 minute. Don't leave it any longer than this as the garlic will burn - leaving it tasting bitter.
Take the fries out of the oven and sprinkle with salt and parsley before serving.