Instructions

• Preheat the oven to 450°F (230°C). If your potatoes are not already cut, cut the 6 russet potatoes into 1/4-inch-thick matchsticks and pat them dry with paper towels.
• In a large bowl, combine 2 tablespoons all-purpose (or gluten-free) flour, 2 teaspoons garlic powder, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, and a pinch or two of kosher salt and black pepper. Add the cut potatoes and toss until evenly coated.
• Add 2 tablespoons extra virgin olive oil to the coated potatoes and toss again so the oil is distributed evenly.
• Spread the potatoes in a single layer across two baking sheets (do not overcrowd the pans). Bake on the middle rack for 10–15 minutes, then use a spatula to flip the fries and bake another 10 minutes, or until the fries are golden brown and crisp. Watch closely toward the end—thin fries can brown quickly.
• While the fries bake, make the Caesar-style dressing: in a jar or bowl combine 1/2 cup mayonnaise, 2 teaspoons lemon juice, 2 teaspoons Dijon mustard, 2 teaspoons Worcestershire sauce, 1–2 cloves garlic (grated), 1/4 cup grated Parmesan cheese, and salt and black pepper to taste. Whisk until smooth. If the dressing is too thick, add 1–3 tablespoons water, 1 tablespoon at a time, until you reach the desired consistency.
• When the fries are hot from the oven, transfer them to a large bowl and toss immediately with 1/2 cup grated Parmesan cheese and 2 tablespoons chopped parsley or oregano. Taste and add additional kosher salt and black pepper if needed.
• Arrange the dressed fries on a serving plate and drizzle generously with the Caesar dressing. Serve any remaining dressing on the side.