Preheat the oven to 425°F (220°C) for the fries.

Wash and peel the russet potatoes. Cut them into thin strips to form fries.

In a large bowl, toss the potato strips with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.

Spread the fries in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.

In a large bowl, combine ground beef, BBQ sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix until just combined; do not overmix.

Form the mixture into 4 equal patties. Heat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired doneness.

During the last minute of cooking, place a slice of cheddar cheese on each patty to melt.

In a small bowl, whisk together sour cream, mayonnaise, dried dill, garlic powder, onion powder, salt, and pepper until smooth and well combined. Adjust seasoning to taste.

Toast the burger buns lightly on the grill or in a toaster. On each bun, place a lettuce leaf, followed by the beef patty with melted cheese, tomato slices, and pickles.

Serve the burgers alongside the seasoned fries and creamy ranch dip.