In a large bowl, add potatoes and rinse with cold running water to remove excess starch. Drain the potatoes, and repeat rinsing the potatoes until the water remains clear. Drain the cold water from the potatoes, and cover them with hot tap water. Allow the potatoes to sit for 10 minutes.
Drain the potatoes, and add them to a paper towel lined baking sheet. Pat the fries with paper towel until completely dry.
Dry the previously used bowl with a paper towel. Add 1 tbsp oil and potatoes to the bowl, and toss the potatoes gently to coat. Transfer potatoes to the air-fryer basket.
Set air fryer to 350 degrees, and cook the fries for 8 minutes.
Carefully, add the potatoes back to the empty bowl, and gently toss the fries to redistribute. Be careful not to break the fries. Return the potatoes to the air fryer, and cook for an additional 5 to 10 minutes until the fries start to soften and start to turn blond-colored. Potatoes may be spotty brown at tips.
Add the potatoes back to the the empty bowl, and gently toss with the remaining 1 tbsp oil and 1/2 tsp salt. Transfer potatoes to the air-fryer basket. Increase the temperature to 400 degrees, and cook for an additional 15 to 20 minutes, gently tossing every 5 minutes. Fries will be done when golden brown and crisp.
Transfer fries to large plate and season with salt and pepper to taste. Serve immediately.