Wash the russet potato and remove any bruises.

Cut the potato lengthwise into 1/4 to 1/2 inch thin slabs then cut the slabs into 1/4 inch thin matchsticks. Try your best to cut the potato into uniform slices to ensure the fries cook evenly. You could use a mandoline.

Soak in HOT water. Put about 3 inches of water in a large pot and bring it to a boil Once boiling, remove from heat and place your cut potatoes in the hot water to soak for 30 minutes. (This is essential to remove some of the starch from the potato which will help them get crispy while cooking).

Dry the potatoes. Drain the water and lay potatoes out onto paper towels, patting them until very dry. Preheat Air Fryer to 360 degrees.

Season: Add potatoes to a ziplock bag. Sprinkle cornstarch and seasonings over top and shake to coat. Add the oil and shake again to coat.

Air Fry: Spray the basket with non stick spray and spread the fries out in the basket. Fry at 360 for 15-20 minutes, checking on the fries and tossing them every 5 minutes until they are golden and crispy. I use tongs to gently toss them and make sure they don't stick together. Exact cook time will vary depending on size of your fries. Mine are crispy after 15 minutes (tossing 3 times).

Serve with dipping sauces like fry sauce (recipe in notes), ranch, bbq sauce, ketchup or Chick-fil-A sauce.