Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and slice the russet potatoes into thin fries. Place them in a bowl and toss with vegetable oil, cinnamon, and granulated sugar.
Spread the fries in a single layer on the prepared baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
In a saucepan over medium heat, combine the peaches, brown sugar, lemon juice, vanilla extract, and a pinch of salt. Cook for 5-7 minutes until the peaches are tender and the sauce thickens slightly.
Once the fries are done, remove them from the oven and allow them to cool slightly. Arrange them on a serving platter.
Spoon the warm peach mixture over the fries, ensuring even distribution.
Top with a generous scoop of vanilla ice cream and serve immediately for the best experience.
