Instructions

• Preheat the oven to 450°F (230°C).
• Cut the russet potatoes into 1/4-inch-thick matchsticks and dry them thoroughly.
• In a large bowl, toss the potatoes with 2 tablespoons all-purpose (or gluten-free) flour, 2 teaspoons garlic powder, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, and kosher salt and black pepper to taste. Toss until evenly coated.
• Add 2 tablespoons extra virgin olive oil to the bowl and toss again to coat the potatoes evenly.
• Spread the potatoes in a single layer across two baking sheets (do not overcrowd). Bake for 10–15 minutes, flip the fries, then bake an additional 10 minutes or until golden and crisp. Watch closely if your fries are very thin to prevent burning.
• While the fries bake, make the Caesar dressing: combine 1/2 cup mayonnaise, 2 teaspoons lemon juice, 2 teaspoons Dijon mustard, 2 teaspoons Worcestershire sauce, 1–2 cloves garlic (grated), and 1/4 cup grated Parmesan cheese in a jar or bowl. Whisk until smooth and taste; adjust salt and black pepper as needed.
• When the fries are hot from the oven, place them in a large bowl or on a serving plate and immediately toss with 1/2 cup grated Parmesan cheese and 2 tablespoons chopped parsley or oregano so the cheese and herbs adhere.
• Arrange the dressed fries on a serving plate, drizzle with the Caesar dressing to taste, and serve any extra dressing on the side.