Patatas Bravas

Ingredients

• 5–6 mediumpotatoes
• as needed (or 1 tbsp)oil spray (or olive oil)
• 1 tspsalt
• 1 tspSpanish paprika
• 1 tbspolive oil
• 1onion, chopped
• 4 clovesgarlic, sliced
• 1 tspsmoked paprika
• 400 gcanned chopped tomatoes
• 1 tbspred wine vinegar
• to tastesalt and black pepper
• 150 mlvegetable oil (or another neutral-tasting oil)
• 1egg
• 3 clovesgarlic
• ¼ tspsalt

Instructions

1. 1

   Prepare potatoes

   Wash the potatoes and cut them, unpeeled, into roughly 5 cm chunks. Rinse the cut potatoes or, if time allows, soak them in cold water for 10–20 minutes. Drain and dry them thoroughly with a clean kitchen towel so there is no moisture on the surface.

2. 2

   Air-fry potatoes

   Coat the potatoes evenly with oil spray, shaking the pieces and spraying again as needed. Season with 1 tsp salt and 1 tsp Spanish paprika, then arrange them in the air-fryer basket. Select the Air Fry setting and cook at 205°C for 10 minutes. Shake the basket well, spray the potatoes again and cook for a further 8–10 minutes, until golden outside and cooked through.

3. 3

   Start the sauce

   While the potatoes cook, heat 1 tbsp olive oil in a saucepan. Cook the chopped onion and sliced garlic over low heat for 5 minutes, then stir in the smoked paprika and cook for another 30 seconds.

4. 4

   Simmer and blend

   Add the chopped tomatoes, red wine vinegar and a pinch of salt and pepper. Bring to the boil, then lower the heat and simmer for 10 minutes, until thick. Take the pan off the heat when the sauce reaches the desired thickness, blend until smooth in a food processor or blender, and set aside.

5. 5

   Make the aioli

   For the immersion-blender method, put the vegetable oil, egg, ¼ tsp salt and grated or pressed garlic cloves in a tall, narrow container. Insert the blender and process for a few seconds, moving it slightly, until the mixture becomes thick like mayonnaise. Alternatively, combine 240 ml good-quality mayonnaise with 2 cloves of garlic.

6. 6

   Serve the potatoes

   Serve the fried potatoes with the tomato sauce drizzled over them and the aioli on the side.

What are patatas bravas?

Patatas bravas are a Spanish tapas dish of potatoes served with a bold sauce; the name is often associated with the sauce’s spirited, spicy character. This version brings together golden air-fried potato chunks, a smoky tomato sauce and garlicky aioli.

The combination works because each part brings a different quality: crisp-edged potatoes, a tangy sauce and a rich, creamy dip. Serve them as a sharing plate or as a substantial side.

Nutrition and macros by portion

The nutrition label shows one serving as written: 449 calories, 6g protein, 56g carbs, 21g fat.

The potatoes provide most of the carbohydrates, while the olive oil and aioli contribute much of the fat. The egg in the aioli provides some protein, though this serving is not especially protein-rich; pair it with a protein source such as grilled fish or beans to balance the plate.

Choosing and preparing the potatoes

Potato size: medium potatoes cut into similarly sized chunks are easier to cook evenly. Keeping the skins on saves peeling and adds texture.

Dry surface: rinsing or briefly soaking helps remove surface starch, but the potatoes must be dried thoroughly afterwards. Water on the outside can interfere with browning in the air fryer.

Getting crisp edges in the air fryer

Even coating: distribute the oil spray across the potato pieces, shaking the basket so the seasoning reaches their surfaces. The method includes another spray after the first cooking period.

Room to move: shake the basket after 10 minutes so the pieces cook more evenly. If the potatoes are not golden and tender after the additional 8–10 minutes, cook them a little longer, checking as you go.

Building the smoky tomato sauce

Gentle start: cooking the onion and garlic over low heat for 5 minutes softens them before the tomatoes go in. Give the smoked paprika only 30 seconds in the pan so it can release its aroma without lingering too long over the heat.

Thick finish: simmer the tomato mixture for 10 minutes, then blend it smooth. Let it simmer longer if it has not thickened to your liking before blending.

Making the aioli

Tall container: a narrow container helps the immersion blender bring the oil and egg together into a thick mayonnaise. Add the garlic grated or pressed, and blend just until the mixture thickens.

Alternative: the recipe also offers a shortcut using 240 ml good-quality mayonnaise and 2 cloves of garlic. This option differs from the listed egg-and-oil quantities, so use it instead of that aioli method.

Serving and timing

Work in parallel: start the tomato sauce while the potatoes cook, then blend it and make the aioli as the potatoes finish. The total recipe time is 55 minutes, including preparation and cooking.

For the best contrast, serve the potatoes soon after they come out of the air fryer. Drizzle over the tomato sauce and offer the aioli on the side so each person can add as much as they like.

What to serve alongside

Tapas spread: serve patatas bravas with other small Spanish-inspired plates, such as olives or grilled vegetables. The potatoes also work alongside a simple green salad.

As a side: pair them with grilled fish or chicken for a fuller meal. Keep the aioli on the side if you want diners to control how much they add.

Recipe notes & tips

• Cut the potatoes into similarly sized chunks so they finish cooking at about the same time.
• Dry the potatoes thoroughly after rinsing or soaking them.
• Shake the air-fryer basket well after the first 10 minutes.
• Use a tall, narrow container for the immersion-blender aioli.
• Blend the tomato sauce only after taking it off the heat.
• Serve the aioli on the side to keep the potatoes crisp for longer.

Variations

• Extra heat: add a pinch of chilli to the tomato sauce while it simmers.
• Chunky sauce: skip blending the tomato mixture for a more rustic texture.
• Herb finish: scatter chopped parsley over the potatoes just before serving.
• Milder sauce: reduce the smoked paprika slightly for a gentler smoky flavour.
• Shortcut aioli: stir pressed garlic into 240 ml good-quality mayonnaise instead of making the egg-and-oil version.

Common mistakes to avoid

• Wet potatoes: they may not brown well, so dry them thoroughly before seasoning.
• Uneven chunks: different-sized pieces can cook at different rates, so cut them to a similar size.
• Skipping the shake: the potatoes may cook unevenly, so shake the basket after 10 minutes.
• Burning the paprika: it can become harsh if cooked too long, so add it after the onion and garlic have softened and cook for just 30 seconds.
• Thin tomato sauce: it can run off the potatoes, so simmer it until thick before blending.
• Loose aioli: blending in a wide container can make it harder to thicken, so use a tall, narrow one.

How to store

Store leftover potatoes, tomato sauce and aioli separately in covered containers in the fridge and use within 2 days. Reheat the potatoes in an air fryer until hot and crisp; serve the cold sauces alongside rather than heating them.

Frequently asked questions