Cut potatoes lengthwise into ½-inch thick slices or planks, then slice the planks into ½-inch thick sticks for the fries.
Place the potatoes in a medium or large bowl and add enough water to cover them. Drain and repeat until the water stays clear.
Cover potatoes with hot tap water and let sit for 10 minutes. Drain water and pat potatoes dry with a clean lint-free towel or paper towel.
In a dry bowl, gently toss potatoes with 1 tablespoon oil. Transfer potatoes to air fryer basket. Set bowl aside for later. Cook at 350˚F/177˚C for 8 minutes.
Dump potatoes into bowl and gently toss to redistribute. Return potatoes to air fryer and cook until softened and potatoes have turned from white to blond, 5-10 minutes.
Transfer potatoes back to bowl and gently toss with remaining 1 tablespoon oil, ½ teaspoon salt, ¼ teaspoon garlic powder. Return to air fryer and cook at 400˚F/204˚C, until golden brown and crisp, 15-20 minutes, tossing gently every 5 minutes to redistribute (it may be easier to quickly toss in the bowl than the basket).
Transfer fries to a plate and season with salt and pepper to taste. Serve immediately.