Loaded Italian Fries and Lemon Garlic Dipping Sauce

For the lemon garlic dipping sauce (dipping sauce can be made up to one day in advance):
In a small bowl, mix together the mayonnaise, lemon zest, lemon juice and garlic. Refrigerate until ready to use.

For the fries:
Preheat a skillet over medium heat and add one tablespoon of olive oil. When the skillet is hot, add the diced pancetta to the skillet. Cook until crisp, then remove pancetta from the skillet and drain on paper towels.

Preheat oven to 400 F. Slice potatoes into french-fry sized strips.

Line a baking sheet with tinfoil and coat the foil with two tablespoons of olive oil. Add the sliced potatoes to the baking sheet. They do not need to be in a single layer. Some overlapping is good!

Evenly sprinkle one heaping tablespoon of dried Italian seasoning over the potatoes. Then cover the potatoes with both the Parmesan and Romano cheeses.

Drizzle the remaining two tablespoons of olive oil over the cheese. Evenly distribute the butter on top of the cheese. Sprinkle with fresh chopped parsley. Add salt and pepper to taste.

Bake for 40-50 minutes in the preheated oven, or until cheese is melted and potatoes are crisp and browned.

Remove pan from the oven and sprinkle on the pancetta. Immediately transfer to plates or a serving platter.