Air-Fryer Patatas Bravas

Ingredients

• 2 lb russet potatoes, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp fine salt
• 1 can (8 oz) tomato sauce
• 1 tbsp smoked paprika (pimentón)
• ½ tsp cayenne
• 1 tsp sherry vinegar
• 2 cloves garlic, grated
• ½ cup mayonnaise
• 1 tbsp olive oil, for the sauce

Method

1. Soak the potato cubes in cold water for 10 minutes to rinse off surface starch, then dry them like you mean it — wet potatoes never crisp.
2. Toss with olive oil and salt, then air-fry at 400°F (205°C) for 22–25 minutes, shaking the basket twice, until the corners are dark gold and the insides are fluffy.
3. Meanwhile warm 1 tbsp olive oil with half the garlic, the pimentón, and cayenne for 30 seconds — just until fragrant, never browned, or the paprika turns bitter.
4. Add the tomato sauce and vinegar and simmer 8 minutes until it darkens and thickens. Season well.
5. Stir the remaining garlic into the mayonnaise. Pile the potatoes on a plate, spoon over the brava sauce, and zigzag the garlic mayo across the top.