Scrub your potato and if you like, you can peel it, though you don't have to. Cut the potato into french-fry size/shapes. I cut mine in half length-wise, then place the cut side down and cut in half again (length-wise). Each half gets cut 3-4 times, then place those on their side and cut into "fries." Place the cut fries in a bowl of cold water and allow to stand for about a half an hour. Soaking helps remove some of the starches that will make your potatoes gluey.
Drain the potatoes and spread them out on a clean kitchen towel and pat as much water as possible off of them.
Preheat your air fryer to 325 degrees.
Place the potatoes on your mesh air fryer basket, and spritz them with oil, either from a spray bottle or by using a commercially available oil spray like Pam.
Air fry for 7-10 minutes, or until the potatoes are floppy, indicating that they are cooked in the middle. Be sure to shake the basket halfway through.
Place on the counter and allow to cool down to room temperature (about 20-30 minutes).
Preheat air fryer to 400 degrees.
While the air fryer is heating, dump your fries into a bowl, and add 1/2 tbsp of oil and all of your seasonings. You'll need about 1 tsp of salt, and then I also used 1/4 tsp smoked paprika, 1/2 tsp garlic powder, and some crushed rosemary. Toss well to combine. Place back on the mesh air fryer basket and spread out in a single layer.
Air fry for an additional 7-10 minutes, tossing or shaking half way through, until potatoes are crispy.
Serve immediately with ketchup, aioli, Mayochup, or my personal fave, truffled mayo.