🍽️ Crispy Patatas Bravas from the Air Fryer

Name: Crispy Patatas Bravas from the Air Fryer
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g firm-cooking potatoes; 15 ml olive oil; 3 g paprika powder; 2 g coarse sea salt; 1 g black pepper, freshly ground; 200 g strained tomatoes; 30 ml olive oil; 2 cloves garlic; 5 g paprika powder; 3 g paprika powder; 2 g cayenne pepper; 5 ml white wine vinegar; 3 g sugar; Salt to taste; 50 ml aioli; Fresh flat-leaf parsley for garnishing

385 kcal · 30 min · 4 servings

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Ingredients

500 g firm-cooking potatoes
15 ml olive oil
3 g paprika powder
2 g coarse sea salt
1 g black pepper, freshly ground
200 g strained tomatoes
30 ml olive oil
2 cloves garlic
5 g paprika powder
3 g paprika powder
2 g cayenne pepper
5 ml white wine vinegar
3 g sugar
Salt to taste
50 ml aioli
Fresh flat-leaf parsley for garnishing

Instructions

1. Wash the potatoes under running water and scrub them clean. Keep the skin on for better flavor. Cut the potatoes into approx. 2–3 cm cubes. Ensure uniform size so they cook evenly. Pat the cubes completely dry with kitchen paper. Only dry potatoes become truly crispy.
2. Place the dry potato cubes in a large bowl. Drizzle with olive oil. Add smoked paprika, sea salt, and freshly ground pepper. Mix everything well with your hands or a spoon. Each cube must be evenly coated with oil and spices. The thin oil layer ensures perfect browning.
3. Preheat the air fryer to 200 °C. This takes approx. 3 minutes. Place the seasoned potatoes in the basket. Ensure they lie in a single layer. Do not stack them. Cook in two batches if necessary, otherwise they will become soggy. Overfilled baskets prevent crispiness.
4. Cook the potatoes for the first 10 minutes at 200 °C. During this time, a first golden crust forms. The hot air dries the surface while the inside cooks. The steady humming of the fryer indicates optimal air circulation.
5. Open the air fryer after 10 minutes. Shake the basket vigorously or turn the potatoes with a spatula. This is crucial for even browning. Cook the potatoes for another 10 minutes at 200 °C. They should be golden brown and crispy all over. Check crispiness in between. Depending on the model, 8–12 minutes may be needed.
6. Meanwhile, prepare the Bravas sauce. Heat olive oil in a small pan over medium heat. Finely chop the garlic and sauté for approx. 30 seconds until fragrant. Ensure it does not turn brown. Add both types of paprika powder and cayenne pepper. Toast the spices for approx. 20 seconds. Add the pureed tomatoes, white wine vinegar, sugar, and a pinch of salt. Simmer the sauce over low heat for 8–10 minutes until it thickens slightly. Taste and adjust the spiciness.
7. Note that different air fryers work differently. Small devices (up to 3 liters) have more intense heat. Here, the potatoes are often ready 1–2 minutes faster. Larger models (from 5 liters) sometimes need 2–3 minutes longer. Dual-zone devices are good for cooking other food in parallel. Without preheating, add approx. 3 minutes to the cooking time.
8. Remove the crispy potatoes from the air fryer. Place them in a serving dish. Drizzle the warm Bravas sauce generously over them or serve it separately for dipping. Optionally add a dollop of aioli. The combination of spicy tomato sauce and creamy garlic mayonnaise is perfect. Garnish with freshly chopped parsley. Serve the Patatas Bravas immediately while they are hot and crispy. A squeeze of lemon is optional but adds a fresh note.

Nutrition per serving

kcal: 385
Protein: 5 g · Fett/Fat: 18 g · Carbs: 48 g