Soak and dry: Soak the cut potatoes in cold water for 30 minutes, or at least 15 minutes for quicker prep. Dry thoroughly on a clean towel so oils don’t splatter and fries crisp properly.

Heat oil: Warm 240 ml (1 cup) oil in a deep skillet or heat your air fryer to 200 C (390 F). For skillet frying, aim for 175 C (350 F) for the first fry, and 190 C (375 F) for finishing to achieve that crackling exterior.

Par-cook fries: Fry in batches 3-4 minutes until pale and tender but not browned. Transfer to a tray and let rest; you’ll notice the scent of cooked potato rising, signaling starch gelatinization.

Finish fries: Increase temperature and fry again 2-3 minutes until deep golden and crisp. If air frying, cook 8-10 minutes with a light spray of oil, shaking halfway.

Make the dressing: In a bowl, whisk 120 ml (1/2 cup) mayonnaise, 30 ml (2 tbsp) lemon juice, 10 g (2 cloves) minced garlic, 8 g (1 tsp) anchovy paste, 15 ml (1 tbsp) Dijon mustard, and 30 ml (2 tbsp) olive oil. Taste and adjust salt and pepper. You’ll get a punchy, aromatic mix that smells bright and savory.

Toss the salad: In a chilled bowl, combine 300 g (6 cups) chopped Romaine and most of the 60 g (1/2 cup) grated Parmesan. Add 2-3 tbsp dressing and toss gently until leaves are glossy and coated. The lettuce should crackle under your fork.

Plate and serve: Pile dressed Romaine onto plates, sprinkle remaining Parmesan, and place a generous portion of hot fries alongside or on top for the Caesar fries effect. The contrast of warm, salty fries and cool, creamy salad is immediate and addictive.