Air Fryer Patatas Bravas, with Dipping Sauce
This spin on the classic patatas bravas won't splatter your cooktop with grease.
Servings: 2 to 6
Ingredients
- 2 large (10 ounces each) russet potatoes, cut into 1 to 1½-inch chunks
- 4½ tablespoons extra-virgin olive oil divided
- 1½ teaspoons fine salt divided
- ¼ teaspoon ground black pepper
- 1 cup drained jarred roasted piquillo peppers or roasted red peppers (from a 12-ounce jar)
- ¼ cup salted Marcona almonds
- 1 tablespoon sherry vinegar or apple cider vinegar
- 1½ teaspoons sweet paprika
- ½ teaspoon smoked paprika
- ⅛ to ¼ teaspoon cayenne pepper
- Aioli for drizzling optional
Instructions
- Gather the ingredients.
- Preheat the air fryer with its basket at 400℉ for 10 minutes. Toss 2 large (10 ounces each) russet potatoes, cut into 1 to 1½-inch chunks with 2½ tablespoons olive oil, 1 teaspoon fine salt, and ¼ teaspoon ground black pepper.
- Transfer the potatoes to the air fryer basket and spread out in an even layer with plenty of space between them. (Do not overcrowd, air-fry in batches if necessary).
- Air fry, shaking the basket or stirring with a spatula once halfway through, until the potatoes are tender when pierced with a fork (they will still be pale), 15 minutes.
- Stir the potatoes again and set the air-fryer to 450℉. Continue to air fry, stirring once halfway through, until the potatoes are deep golden brown and crispy, 10 to 15 minutes. Watch carefully to make sure none of the potatoes burn in the last 5 minutes of cooking.
- While the potatoes are cooking, make the sauce. Combine the remaining 2 tablespoons olive oil, 1 cup drained, jarred roasted piquillo or roasted red peppers, ¼ cup Marcona almonds, 1 tablespoon sherry or apple cider vinegar, 1½ teaspoons sweet paprika, ½ teaspoon smoked paprika, ⅛ to ¼ teaspoon cayenne pepper, and the remaining ½ teaspoon fine salt in a blender. Blend until smooth. The sauce should taste sweet, smoky, and finish with a little spicy bite. Adjust the seasoning with more salt and cayenne, if desired.
- Transfer the potatoes to a serving plate and insert 4 to 6 toothpicks in the potatoes. Pour the romesco sauce into a small bowl and serve alongside the potatoes.Alternatively, skip the toothpicks, spoon the sauce over the potatoes and stir to coat. Drizzle with the optional aioli, if using, and serve immediately.
Notes
Feeling Adventurous? Try This:
- Substitute Yukon Golds—You can use Yukon gold or red potatoes if you don’t have russets on hand, but you may have to increase the cooking time slightly.
- Make the sauce spicy—For an extra-hot bravas sauce, use hot smoked Spanish paprika instead of sweet paprika.
