Cut and soak the potatoes. Scrub the potatoes and cut into ½-inch thick sticks, leaving the skin on. Place in a large bowl, cover with cold water, and soak 30 minutes to remove surface starch.

Dry thoroughly. Drain and pat completely dry with a kitchen towel. Remaining moisture will steam the fries instead of crisping them.

Mix the seasoning. Combine the paprika, garlic powder, onion powder, seasoned salt, black pepper, and cayenne in a small bowl.

Season the fries. Toss the dried potatoes with the cornstarch, then with the oil until evenly coated. Add half the seasoning blend and toss again. Reserve the remaining half.

Cook the fries. Preheat the air fryer to 400°F. Add the fries in a single layer, working in batches, and cook 15 to 18 minutes, shaking the basket 2 to 3 times, until deeply golden and crisp. Cook slightly past your usual doneness so they hold up under the cheese.

Cook the bacon. While the fries cook, cook the bacon until crisp, drain on paper towels, and chop.

Make the dipping sauce. Whisk together the mayonnaise, sour cream, buttermilk, dill, parsley, garlic powder, onion powder, hot sauce, cayenne, and black pepper. Season with salt to taste and refrigerate until serving.

Load the fries. Preheat the oven or broiler to 400°F. Spread the hot fries in a wide, shallow layer on a rimmed sheet pan or in a cast iron skillet. Sprinkle with the reserved seasoning, then top evenly with the Monterey Jack and cheddar.

Melt the cheese. Bake 2 to 4 minutes, just until fully melted and bubbling at the edges. Do not let it brown or the cheese will separate.

Finish and serve. Scatter the chopped bacon and green onions over the top. Serve immediately with the chilled spicy ranch on the side.