Preheat the oven to 425°F (220°C).

Wash and peel (if desired) the russet potatoes, then cut them into thick, even strips. Pat dry with paper towels.

In a large bowl, toss the potato strips with olive oil, garlic powder, salt, and pepper. Let rest for a couple of minutes.

Spread the seasoned fries in a single layer on a baking sheet. Bake for 25-30 minutes, flipping halfway through.

While fries bake, heat the chili in a saucepan over medium heat for about 5-7 minutes until bubbling.

Once fries are baked, remove from oven and sprinkle shredded cheddar cheese over the hot fries. Return to oven for 5 minutes to melt.

After cheese has melted, spoon warm chili over the fries and garnish with sour cream and chopped green onions. Serve immediately.