Fries: Cut the peeled potatoes into strips and place in a colander. Give the fries a light rinse to wash off excess starch, and lightly dry them with a paper towel. Place the cut potatoes into a large bowl. Drizzle with olive oil and sprinkle with the zaatar, tossing well. Sprinkle the potato starch, granulated garlic, dried thyme, and a generous pinch of salt.

Lightly spray the basket of your air fryer, or line the metal mesh basket with a piece of parchment paper. Place the fries in the basket and set the fryer at 425°F for about 20 to 30 minutes, until the fries are crispy and lightly browned, flipping them a couple of times so they don’t burn. Depending on which type of air fryer you are using, it may take less or more time to cook your fries.

Dipping Sauce: While the fries are cooking, make the dipping sauce. In the jar of a blender, or using a beaker and stick blender, combine the tahini, water, lemon juice, cumin, and salt, blending until smooth. Stir in a dollop of Bamba to taste, stirring well. Sprinkle with a little minced parsley.

Taste the fries and sprinkle with salt if needed and a sprinkle of minced parsley.

Serve the fries while they are hot and crispy, with the tahini Bamba sauce on the side.