Wash and scrub the organic Russet potato. Do not peel as there are valuable nutrients in the skin.

Chop the potato into French fries. I do this by cutting the potato into quarters. With each potato quarter, I then cut uniform-sized French fries.

Bring a small to medium-sized pot of filtered water to a boil on the stovetop. Add the freshly chopped, uncooked French fries to the boiling water (they should be covered) and blanch for 3 minutes.

Remove the pot from the heat and quickly drain off the boiling water.

Place the damp fries on a clean cotton towel and pat dry briefly.

Place the still warm, blanched fries in a medium bowl and pour the melted tallow over them. Stir with a spoon to evenly coat.

Spread the tallow-coated, blanched French fries evenly on the air fryer pan.

Select the "French fries" setting on the air fryer and manually adjust the temperature down to 350 °F/ 176 °C.

When the fries are done, remove the air fryer sheet and place the cooked fries on a large plate. Sprinkle with sea salt to taste.

Enjoy immediately! Refrigerate cooled leftovers and reheat for later meals for up to 4 days.