If I’m doing a tapas night, crispy potatoes were always going to make an appearance.
For my version of Patatas Bravas, I air fry the potatoes rather than deep frying them, then serve them with a smoky tomato and paprika bravas sauce and a simple garlic aioli.
The potatoes stay fairly simple because the two sauces do most of the work. You get crispy potato, spicy smoky tomato and cool creamy garlic in the same bite.
Patatas Bravas
Ingredients
- Potatoes
- 600 g potatoes
- 1 tbsp olive oil
- ½ tsp salt
- Black pepper
- Bravas Sauce
- 200 g crushed tomatoes or passata
- 1 tbsp extra virgin olive oil
- 2 tsp minced garlic
- 1 tsp sweet paprika
- ½ tsp smoked paprika
- ¼ tsp chilli flakes or to taste
- 1 tsp red wine vinegar
- ¼ tsp salt
- Black pepper
- Quick Garlic Aioli
- 100 g whole-egg mayonnaise
- 1 tsp minced garlic
- 1 tsp lemon juice
- Black pepper
Method
- Cut the potatoes into approximately 2–3 cm pieces.
- Soak in cold water for 20–30 minutes if you have time, then drain and dry extremely well.
- Toss with olive oil, salt and pepper.
- Air fry at 180°C for 15–18 minutes, shaking several times.
- Increase to 230°C for 5–8 minutes until deeply golden and crisp.
- Meanwhile, heat 1 tbsp olive oil over medium-low heat and briefly cook the garlic.
- Add sweet paprika, smoked paprika and chilli and stir for about 15–20 seconds without letting the spices burn.
- Add tomatoes and simmer for 8–10 minutes until thickened. Finish with red wine vinegar, salt and pepper.
- Mix the mayonnaise, garlic, lemon and black pepper separately.
- Spoon the bravas sauce over the crispy potatoes and drizzle or dollop with garlic aioli immediately before serving.
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