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.