Description
Crispy Air Fryer Patatas Bravas bring the bold, smoky flavors of Spain straight to your table with minimal oil. Cubed potatoes are parboiled, air fried until golden, and coated in a tangy, garlicky tomato sauce. This recipe yields a crunchy outside and creamy inside, perfectly balanced with rich bravas sauce. Pair it with a main dish like Bbq Wings for a full Spanish-inspired feast.
Ingredients
- 1.5 lb (680 g) Yukon Gold or Russet potatoes (peeled and diced into ¾-inch cubes)
- 1 tbsp cornstarch (optional, for extra crispiness)
- 2 tbsp olive oil (extra virgin, divided)
- 1 tsp smoked paprika (sweet or hot, to taste)
- ½ tsp kosher salt (plus extra for seasoning)
- ¼ tsp black pepper (freshly ground)
- 2 cloves garlic (minced)
- ½ small onion (finely chopped)
- 1 cup tomato passata (or crushed tomatoes)
- 1 tsp red wine vinegar
- ¼ tsp chili flakes (or cayenne, optional)
- ½ tsp sugar (to balance acidity)
- ¼ cup vegetable stock (or water, as needed)
- 2 tbsp aioli or garlic mayo (optional, for serving)
- 1 tbsp fresh parsley (chopped)
- ½ lemon (cut into wedges, for garnish)
Instructions
- Step 1 – Prep Potatoes (10 minutes): Peel and dice potatoes into ¾-inch cubes. Soak in cold water for 15 minutes to remove excess starch, then drain well.
- Step 2 – Parboil (5 minutes): Bring salted water to a boil, add potatoes, and parboil for 5 minutes until edges soften slightly. Drain and let steam dry completely.
- Step 3 – Coat for Crispness (3 minutes): Toss dried potatoes with 1 tbsp olive oil, cornstarch, smoked paprika, salt, and pepper until evenly coated.
- Step 4 – Preheat Air Fryer: Set air fryer to 400°F (200°C) for 3 minutes to preheat.
- Step 5 – Air Fry Potatoes (20 minutes): Arrange potatoes in a single layer and air fry at 400°F for 20 minutes, shaking basket halfway through, until golden and crisp on edges.
- Step 6 – Start Sauce (5 minutes): In a small pan over medium heat, add 1 tbsp olive oil. Sauté onion and garlic for 2–3 minutes until fragrant and translucent.
- Step 7 – Simmer Sauce (10 minutes): Add tomato passata, vinegar, chili flakes, sugar, and stock. Stir and simmer for 8–10 minutes until thickened and glossy.
- Step 8 – Blend and Adjust (2 minutes): Optionally blend the sauce for smooth texture. Taste and adjust seasoning with salt and pepper.
- Step 9 – Combine and Serve (2 minutes): Transfer hot potatoes to a bowl, drizzle with bravas sauce, sprinkle parsley, and top with a spoonful of aioli. Serve immediately with lemon wedges.
- Step 10 – Check Doneness: Potatoes should be golden brown and crisp when pressed lightly, with no visible moisture.
Notes
- For a vegan version, omit aioli or use vegan mayo.
- Make the bravas sauce up to 3 days ahead and refrigerate in an airtight container.
- To reheat, air fry at 375°F for 4–5 minutes or until crisp again.
- Store cooked potatoes separately from sauce to preserve crispness for up to 3 days.
- Serve alongside grilled meats, tapas, or salads for a complete Spanish-style meal.
Nutrition
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