• Preheat Oven to 425°F.
• Slice Potatoes in half lengthwise, then into 1/4" to 3/8" Slabs, and finally into fries.
• Place fries into a Large Bowl and cover completely with Boiling Water for at least 10 minutes to precook and remove surface starches.
• Cover a Rimmed Baking Sheet with Foil and grease uniformly with EVOO.
• Drain potatoes and lightly pat dry with paper towels.
• Stir 3/4 cup of Water into Cornstarch until dissolved and lump free.
• Microwave Cornstarch slurry, stirring every 20 seconds, until mixture begins to thicken, 1 to 3 minutes. Remove from microwave and continue stirring until it thickens to the consistency of pudding.
• Add potatoes back to bowl and mix in Cornstarch slurry until all fries are evenly coated.

Conventional Oven

• Arrange in a single layer on baking sheet. Cover tightly with greased foil and bake for 12 minutes.
• Remove foil and bake until bottoms are lightly browned. 12 to 18 Minutes.
• Gently flip fries with a spatula and finish baking until evenly browned. Another 12 – 18 Minutes.

Air Fryer

• Preheat to 400°F or 425°F.
• Arrange in NO MORE THAN 2 LAYERS in Fryer (Do several batches if necessary.) and bake for 12 Minutes or until Golden Brown. Shake/Flip after 6 Minutes.