Start by washing and peeling 2-3 russet potatoes. Slice them thinly into even sticks, then soak the potato slices in cold water for 30 minutes.

In a large mixing bowl, toss the dried potato slices with olive oil, then sprinkle in garlic powder, onion powder, smoked paprika, salt, and black pepper to taste.

Preheat your oven to 425°F (220°C) and spread the seasoned fries onto a baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway.

While your fries are cooking, dice the red onion and green/red bell peppers. Heat a tablespoon of olive oil in a skillet over medium heat, and sauté for 5-7 minutes.

Once the fries are golden, layer them with a mix of shredded cheddar and mozzarella cheese, and return to the oven for about 5 minutes.

After the cheese has melted, top the fries with sautéed vegetables, diced jalapeño, and a sprinkle of chili flakes and dried oregano.

In a mixing bowl, blend together sour cream (or Greek yogurt), mayonnaise, lemon juice, garlic powder, and smoked paprika until creamy.

Drizzle the creamy sauce generously over the cheesy fries and garnish with freshly chopped parsley or cilantro. Serve warm.