Air Fryer Patatas Bravas with Homemade Salsa
Spanish fried potato cubes with two sauces: a spiced tomato salsa bravas and garlic aioli. Potatoes are parboiled, air-fried until crispy, then topped or served alongside the quick-simmered tomato sauce with smoked paprika and hot sauce, plus creamy garlic mayonnaise.
Ingredients
- ¼ cup mayonnaise
- 2 clove garlic, grated
- 1 teaspoon lemon juice
- 2 tablespoon olive oil
- 14 ounce canned crushed tomatoes
- 2 clove garlic, minced
- ½ yellow onion, diced
- 2 teaspoon smoked paprikaregular paprika1:1conf:3Full guide →
- 2 dash hot sauce(optional)cayenne pepper1/4 teaspoon per dashconf:4Full guide →
- salt
- 4 Yukon gold potatoes, cut into 3/4-inch dicerusset potatoes1:1higher starchFull guide →
- ¼ cup olive oil
- salt, to taste
- parsley, chopped(optional)
Instructions
- 1
Peel and wash potatoes, pat dry.
- 2
Cut potatoes into 3/4-inch dice.
- 3
Bring water to a boil in a pan, cook potatoes for 2 minutes, drain, and cool on a baking sheet.
- 4
Drizzle potatoes with olive oil, sprinkle salt, and coat lightly.
- 5
Preheat air fryer for 3 minutes.
- 6
Place potatoes in air fryer basket and cook at 400 degrees for 10 minutes.
- 7
Toss potatoes and continue cooking for 5 to 8 minutes until tender and crisp. Alternatively, bake at 450 degrees for 20 minutes or until golden brown.
- 8
Heat olive oil in a saute pan over medium heat.
- 9
Add onion and garlic, saute until soft and golden, about 5 minutes.
- 10
Add tomatoes, salt, paprika, and hot sauce, stir to combine and bring to a simmer.
- 11
Reduce heat and simmer on low for about 15 minutes, stirring occasionally. Taste and adjust seasonings.
- 12
Puree in a blender or food processor until smooth if desired, or leave as is.
- 13
Combine mayonnaise, lemon juice, and garlic in a bowl and stir. Add salt and pepper if desired.
- 14
Transfer crispy potatoes to a platter.
- 15
Serve potatoes with sauces on the side or drizzled over, garnish with parsley if desired.
Tips
Parboiling potatoes before air frying ensures they cook through while crisping the exterior.
Pureeing salsa bravas creates a smoother, more refined sauce, but chunky is traditional.
Keep sauces separate for serving so guests can control the ratio of each sauce.
Good to Know
Store potatoes and sauces separately in airtight containers in the refrigerator for up to 3 days. Potatoes are best eaten the day of preparation.
Prepare salsa bravas up to 2 days ahead. Prepare garlic aioli up to 1 day ahead. Potatoes are best prepared fresh.
Serve potatoes warm or at room temperature with both sauces on the side for dipping, or drizzle sauces over potatoes. Garnish with parsley.
Common Mistakes
Do not skip parboiling to avoid undercooked potatoes inside with only exterior crisping.
Do not skip the cooling step on baking sheet after boiling to avoid steam making potatoes soggy.