📝 About This Recipe
Transport yourself to a sun-drenched terrace in Madrid with this elevated take on Spain’s most iconic tapas dish. By using the air fryer, we achieve that quintessential golden crunch on the outside and a fluffy, pillowy interior without the mess of deep-frying. Drizzled with a piquant, smoky bravas sauce and a velvety garlic allioli, these potatoes are a masterclass in texture and bold Mediterranean flavors.
🥗 Ingredients
The Potatoes
- 1.5 lbs Yukon Gold or Maris Piper potatoes (peeled and cut into 1-inch irregular chunks)
- 2 tablespoons Extra virgin olive oil (high quality Spanish oil preferred)
- 1 teaspoon Kosher salt
- 1 tablespoon Cornstarch (the secret for extra crunch)
Salsa Brava (Spicy Sauce)
- 2 tablespoons Olive oil
- 1/2 Small yellow onion (finely minced)
- 2 pieces Garlic cloves (minced)
- 1 tablespoon Smoked Spanish paprika (Pimentón de la Vera) (use 'picante' for heat or 'dulce' for mild)
- 1 tablespoon Tomato paste
- 1/2 cup Canned crushed tomatoes
- 1 teaspoon Sherry vinegar (or red wine vinegar)
- 1/4 teaspoon Cayenne pepper (adjust to your heat preference)
Cheat's Garlic Allioli
- 1/2 cup Mayonnaise (high quality or homemade)
- 1 piece Garlic clove (grated into a paste)
- 1 teaspoon Lemon juice (freshly squeezed)
Garnish
- 1 tablespoon Fresh parsley (finely chopped)
- 1 pinch Flaky sea salt (for finishing)
👨🍳 Instructions
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1
Place the potato chunks in a large bowl and cover with cold water. Let them soak for at least 10 minutes to remove excess starch; this ensures the crispest possible edges.
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2
While the potatoes soak, prepare the Salsa Brava. Heat 2 tablespoons of olive oil in a small saucepan over medium heat. Add the minced onion and cook until translucent, about 5 minutes.
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3
Stir in the minced garlic and smoked paprika. Cook for 1 minute until fragrant, being careful not to burn the paprika, which can become bitter.
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4
Add the tomato paste, crushed tomatoes, and cayenne. Simmer on low for 10 minutes until thickened. Stir in the sherry vinegar, then blend with an immersion blender until smooth. Set aside.
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5
In a small ramekin, whisk together the mayonnaise, grated garlic, and lemon juice to create the Allioli. Cover and refrigerate until serving.
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6
Drain the potatoes and pat them extremely dry with a clean kitchen towel or paper towels. Moisture is the enemy of crispiness!
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7
Return the dry potatoes to the bowl. Toss with 2 tablespoons of olive oil, kosher salt, and the cornstarch until every piece is evenly coated in a thin, cloudy film.
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8
Preheat your air fryer to 400°F (200°C) for 3 minutes.
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9
Place the potatoes in the air fryer basket in a single layer. Do not overcrowd; cook in two batches if necessary.
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10
Air fry for 20-25 minutes. Shake the basket vigorously every 7-8 minutes to ensure even browning on all sides.
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11
The potatoes are done when they are deep golden brown and sound 'hollow' or crunchy when tapped with a fork.
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12
Transfer the hot potatoes to a serving platter. Drizzle generously with the warm Salsa Brava and then dots of the cold Allioli.
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13
Garnish with fresh parsley and a sprinkle of flaky sea salt. Serve immediately while the potatoes are piping hot.
💡 Chef's Tips
Soaking the potatoes is non-negotiable for that authentic 'fried' texture in an air fryer. Cut the potatoes into irregular shapes; those jagged little edges become the crispiest bits. Use Pimentón de la Vera—it provides a specific deep, smoky flavor that standard paprika cannot replicate. If the Salsa Brava is too thick, thin it out with a teaspoon of water or chicken broth until it reaches a pourable consistency. Don't skip the cornstarch; it creates a microscopic rough surface that shatters when you bite into it.
🍽️ Serving Suggestions
Serve as part of a tapas spread alongside Gambas al Ajillo (garlic shrimp) and Spanish ham. Pair with a chilled glass of dry Fino Sherry or a crisp Spanish Albariño wine. Accompany with a simple green salad with a lemon-shallot vinaigrette to cut through the richness. For a great party snack, serve with toothpicks for easy grabbing. Pairs beautifully with a cold Spanish lager like Estrella Damm.