Preheat oven to 400 degrees F (200 degrees C).
Wash Russet Potato (2) and cut them into half-inch sticks. Add water into a large bowl, sprinkle in some salt, and drop in the potato sticks. Let the potatoes soak for 30 minutes. (Soaking draws out the starch and makes the potatoes more rigid)
Drain the potatoes and pat dry them with paper towels. Return the potatoes back to the large bowl and add Mutton (3 tablespoon), Olive Oil (1 tablespoon), Parmesan Cheese (1/4 cup), Dried Parsley (2 tablespoon), Salt (to taste), and Ground Black Pepper (to taste). Toss to combine.
Spray cooking oil on a baking sheet and place the potatoes evenly on it. Bake for 15 minutes, toss or flip and return to oven for additional 15 minutes.
Remove fries from the oven and let them cool completely. Drop them into a ziplock bag, then freeze.
Preheat oven to 450 degrees F (230 degrees C) while the potatoes thaw.
Bake the potatoes unthawed for 20-25 minutes.
Garnish with Pecorino Romano Cheese (1/4 cup) and fresh parsley. Serve with a dipping of your choice.