Preheat the oven to 425°F (220°C). Wash and cut the russet potatoes into thick wedges.

In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, salt, and pepper until evenly coated. Spread the fries in a single layer on a baking sheet lined with parchment paper.

Bake for 30-35 minutes, flipping halfway through, until golden brown and crispy.

In a large bowl, combine the ground beef, minced chipotle, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix until just combined. Form the mixture into 4 equal patties.

Heat a grill or skillet over medium-high heat and 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 and cover to melt the cheese.

In a small bowl, whisk together sour cream, mayonnaise, minced chipotle, lime juice, and salt until smooth. Adjust seasoning as needed.

Toast the burger buns lightly on the grill or in a toaster. Place each burger on a bun, and top with lettuce, tomato, and onion.

Serve the burgers alongside the crispy steak fries and a bowl of creamy chipotle dip for dipping.