Spanish·non-vegetarian·easy

Air fryer patatas bravas

Name: Air fryer patatas bravas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 900g Potatoes; 3 tablespoons Olive Oil; 1 chopped Onion; 1 clove peeled crushed Garlic; 1 tblsp Paprika; 1 tblsp Tomato Puree; 225g Tinned Tomatos; To serve Basil Leaves

Alright folks, let me tell you about my version of air fryer patatas bravas. Trust me, it's gonna be a game-changer for your tapas night! So, start by soaking those potatoes in hot water - but here's a little tip from my past blunder: make sure the water is not boiling hot, or you might end up with partially cooked potatoes like I did once (oops!). Let them air-dry for a bit while you preheat your air fryer to 200C. Now, here's a unique trick for you - add a pinch of smoked paprika to the potatoes before air-frying them. It gives a lovely depth of flavor that you won't find in the traditional recipe. As for the tomato sauce, I once mistakenly used tomato paste instead of tomato puree, and let me tell you, it was a disaster! So double-check your ingredients, folks. Once everything is cooked and ready to serve, don't forget to sprinkle some fresh basil leaves on top for that extra pop of color and flavor. Enjoy your crispy patatas bravas with a tangy tomato sauce, just like they serve in Spain - or maybe even better!

40 min(prep 15 + cook 25)

4 servings

220 kcal

4.5

Ingredients

Potatoes900g
Olive Oil3 tablespoons
Onion1 chopped
Garlic1 clove peeled crushed
Paprika1 tblsp
Tomato Puree1 tblsp
Tinned Tomatos225g
Basil LeavesTo serve

Nutrition

220 kcalper serving

Protein4g8%

Carbs30g61%

Fat10g20%

Fiber3g6%

Sugar2g4%

Directions

1
step 1
2
Soak the potatoes in just-boiled water for 30 mins, then drain and leave to air-dry for 5 mins. Heat the air fryer to 200C. Tip the potatoes into a bowl and drizzle over 1 tbsp of the oil and add 1/2 tsp each of salt and freshly ground black pepper. Mix to coat the potatoes all over, then tip into the air fryer basket and cook for 20-30 mins until crisp and golden.
3
step 2
4
Meanwhile, heat the remaining oil in a small pan over a medium-low heat and fry the onion for 8-10 mins until softened but not golden. Stir in the garlic and cook for a minute before adding the paprika and cooking for 30 seconds more. Stir in the tomato purée, cook for 1 min, then tip in the chopped tomatoes. Cook for 5-10 mins over a medium heat until thickened slightly.
5
step 3
6
Once the potatoes are cooked, tip out onto a platter and pour over the tomato sauce. Sprinkle with the basil leaves, then serve.

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