Fill a large bowl with ice water. Slice the potatoes into ¼” matchsticks. Place the cut fries in the ice water while you slice the rest of the potatoes.
Remove the fries and pat them dry with a paper towel. Toss the fries with olive oil and salt.
Place the fries in the air fryer and cook at 365°F for 7 minutes.
Stir the fries, making sure none of them have stuck to the bottom. Turn the heat up to 400°F and cook the fries for an additional 7-10 minutes, or until they are your desired doneness.
Remove the fries from the air fryer and toss them with the parmesan cheese and garlic powder.
For the Sweet Chili Ketchup
Add the ketchup, basil, sweet chili sauce, and garlic to the bowl of a food processor. Pulse until smooth. Transfer to an airtight container and store in the fridge until ready to use.
Notes
I highly recommend using russet potatoes in this recipe. I peel the sides of the potato, but not the tops to give them a “rustic” look. I like using olive oil spray in this recipe (2-3 pumps), but if you don’t have any, standard olive oil will work just as well. Freshly grated parmesan is always preferred but use whatever you have on hand.
To keep the fries warm, place them on a sheet pan and put them in a 225°F oven for up to 1 hour.
Storage: Leftovers will keep in the refrigerator for up to 4 days.