Scrub and peel the Russet potatoes. Slice them into uniform sticks about 1/4-inch thick. Thoroughly pat them dry with clean paper towels to remove surface moisture.

Transfer the cut potatoes to a large bowl filled with cold water. Let them soak for 30 minutes to draw out excess starch, which helps achieve a crispy texture.

Drain the potatoes in a colander and pat them dry again with paper towels, ensuring they are as dry as possible.

In a small bowl, whisk together the cornstarch, kosher salt, paprika, garlic powder, and onion powder until evenly combined.

Place the dried potato sticks in a large resealable plastic bag or a mixing bowl. Drizzle with the olive oil, then seal the bag or toss the bowl to coat every fry with a light, even layer of oil.

Add the seasoning mixture to the bag or bowl. Seal or toss again to distribute the seasoning evenly over all the fries.

Lightly spray the air fryer basket with nonstick cooking spray to prevent sticking. Arrange the seasoned fries in a single layer, working in batches if needed to avoid overcrowding.

Air fry at 400°F (200°C) for 15 to 20 minutes, flipping the fries halfway through using a spatula. Cook until golden brown and crispy to your liking.

Remove the fries from the air fryer and let them rest for 2 to 3 minutes before serving. Enjoy immediately with your favorite dipping sauce or on their own.