Preheat your oven to 425°F (220°C). Wash and peel the russet potatoes if desired, then cut each potato into 1/4-inch-thick matchsticks.
In a large mixing bowl, combine the cut fries with olive oil, flour, garlic powder, paprika, cayenne pepper, and a pinch of kosher salt and black pepper. Toss until evenly coated.
Spread the seasoned fries in a single layer on a baking sheet lined with parchment paper or sprayed with cooking spray. Bake for about 25-30 minutes, flipping halfway through.
Once the fries are crispy, sprinkle 1/2 cup of grated Parmesan cheese over them and toss lightly.
In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, and grated garlic for the Caesar dressing.
Transfer the fries to a serving platter, drizzle with Caesar dressing, and toss gently to coat.
Garnish with chopped parsley or oregano and additional grated Parmesan cheese. Serve immediately.
