Air fryer patatas bravas

Method5 steps

1. 1

   Step 1: Cut the 900 g potatoes into small cubes. Cover with just-boiled water and soak for 30 minutes. Drain and discard the soaking liquid, then leave the cubes to air-dry for 5 minutes. Heat the air fryer to 200°C.

   Soak potatoes, then drain and air-dry 5 minutes · 30 minUses 900 g potatoes, cut into small cubes · Just-boiled soaking water to cover the cubes; drain and discard

2. 2

   Step 2: Put the drained, air-dried potatoes in a bowl. Add only 1 tbsp of the olive oil, plus ½ tsp salt and ½ tsp freshly ground black pepper. Mix to coat, then air-fry at 200°C for 20–30 minutes until crisp and golden.

   Air-fry potato cubes until crisp · 30 minUses All drained potato cubes · 1 tbsp of the total 3 tbsp olive oil · ½ tsp salt · ½ tsp freshly ground black pepper

3. 3

   Step 3: While the potatoes air-fry, heat only the remaining 2 tbsp olive oil in a small pan over medium-low heat. Fry the finely chopped onion (1) for 8–10 minutes, stirring, until softened but not golden. Stir in the garlic (1) and cook for 1 minute, then add the smoked sweet paprika (1 tbsp) and cook for 30 seconds more.

   Uses Remaining 2 tbsp of the original 3 tbsp olive oil · 1 finely chopped onion · 1 grated or crushed garlic clove · 1 tbsp smoked sweet paprika

4. 4

   Step 4: Stir the 1 tbsp tomato purée into the onion, garlic and paprika mixture and cook for 1 minute. Add the whole 227 g can of chopped tomatoes, then cook over medium heat for 5–10 minutes until the sauce thickens slightly.

   Cook tomato sauce until slightly thickened · 10 minUses Complete sauce base from step 3 · 1 tbsp tomato purée · Whole 227 g can chopped tomatoes

5. 5

   Step 5: Tip the crisp cooked potatoes onto a platter, pour over the finished tomato sauce and scatter with basil leaves. Serve as tapas or a side dish.

   Uses All cooked potatoes · All finished tomato sauce · Basil leaves for serving; unmeasured