Wash and peel the russet potatoes (peel optional). Cut into 1/3–1/2-inch thick sticks for fries. Place cut fries in a large bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove excess starch.

Dry fries

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry to prevent oil splatter and ensure crispness.

First fry (blanch)

Heat 1 cup vegetable oil in a deep skillet or medium pot to 300°F (150°C). Working in batches if necessary, fry the potato sticks for 4–5 minutes until softened but not browned. Remove with a slotted spoon and drain on paper towels. Let rest 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove to a paper towel-lined tray and immediately season with 1 tsp salt and 1/2 tsp freshly ground black pepper, tossing gently to coat.

Caesar Dressing

Combine 1/2 cup mayonnaise, 1/4 cup grated Parmesan, minced anchovies (or anchovy paste), minced garlic, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, and 1/2 teaspoon Worcestershire sauce in a medium bowl.

Whisk while slowly drizzling in 2 tablespoons olive oil until the dressing is smooth and slightly emulsified. Taste and season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Adjust lemon or salt to taste. If you prefer a thinner dressing, whisk in 1–2 teaspoons of water or more lemon juice.

Assembly & Finish

Place the hot fries in a large mixing bowl or on a serving platter. Spoon the Caesar dressing over the fries — start with about 3–4 tablespoons and gently toss to coat evenly. Add more dressing if you like them saucier, but avoid over-saturating to keep crispness.

Immediately sprinkle 1/4 cup extra grated Parmesan and the chopped parsley over the dressed fries. If using, scatter the cooked bacon pieces on top. Give a gentle final toss or leave layered on the platter.

Serve hot with optional lemon wedges on the side for diners to squeeze a bit of fresh lemon juice over the fries for bright acidity.