Preheat oven to 425˚F.
Peel the skin from the potatoes using a vegetable peeler. Cut each potato in half lengthwise. Place one of the halves flat-side down on the cutting board, and make cuts about 1/4 inch apart.
Place these pieces flat-side down and finish cutting potatoes into long, thin strips about 1/4-1/2 inch in thickness. Add slices to a baking sheet lined with parchment. Sprinkle cornstarch over the potatoes and toss.
Drizzle oil over the potatoes and sprinkle with salt. Toss to combine. Lay the potatoes in a single layer on the baking sheet. Bake for 20 minutes. Flip all of the fries over and bake for an additional 12-15 minutes. Serve with homemade Remoulade Sauce and enjoy!