Patatas Bravas (Air Fryer)

Patatas Bravas (Air Fryer)
Serves: 2-3 as a side
Prep Time: 10
Cook Time: 25 minutes

Our Bockety take on Patatas Bravas is the perfect small plate for sharing on these warmer days. Crispy Irish baby potatoes, a rich smoky tomato sauce and a quick cheat's garlic aioli come together for an easy dish that's packed with flavour. Best of all, the potatoes are cooked in the air fryer for a golden, crispy finish.

Ingredients

For the potatoes

  • 600g baby potatoes

  • 1 tbsp olive oil

  • Salt and black pepper

For the bravas sauce

  • 250g tomatoes (approximately 5 small tomatoes), diced

  • 3 garlic cloves, minced

  • 1 tbsp olive oil

  • 1 tbsp tomato purée

  • 1 tsp smoked paprika

  • Pinch of sugar

  • 100ml water

  • Salt and black pepper

Cheat's Garlic Aioli

  • 3 tbsp mayonnaise

  • 1/2 tsp Dijon mustard

  • 2 tsp lemon juice or small squeeze of lemon juice

  • 1 small garlic clove, minced

  • Freshly ground black pepper

Method

  1. Wash and dry the baby potatoes and dry, then cut them in half. Toss with the olive oil, salt and black pepper until evenly coated.

  2. Place the potatoes into the air fryer basket in a single layer. Cook on the Roast setting at 200°C for 25–30 minutes, shaking the basket halfway through, until the potatoes are golden, crispy and tender.

  3. While the potatoes cook, make the bravas sauce. Heat the olive oil in a frying pan over a medium heat. Add the minced garlic and cook gently for about a minute until fragrant, being careful not to let it colour.

  4. Stir in the tomato purée, then add the diced tomatoes, smoked paprika and a pinch of sugar. Season with salt and pepper and cook gently until the tomatoes begin to break down.

  5. Lightly mash the tomatoes with a potato masher or the back of a spoon, then pour in the water. Simmer gently on low for 6–7 minutes until the sauce has thickened slightly. Remove from the heat and leave to cool for a few minutes.

  6. To make the cheat's garlic aioli, combine the mayonnaise, Dijon mustard, lemon juice, minced garlic and black pepper in a small bowl. Stir until smooth.

  7. Add the crispy potatoes to a serving plate. Spoon the warm tomato sauce over the potatoes, then drizzle generously with the garlic aioli. Finish with a crack of black pepper and serve immediately.

Perfect as a summer sharing plate, a barbecue side or a delicious starter.