{"id":3888,"date":"2024-01-29T20:40:37","date_gmt":"2024-01-29T20:40:37","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=3888"},"modified":"2024-02-09T21:32:15","modified_gmt":"2024-02-09T21:32:15","slug":"air-fryer-patatas-bravas-with-dipping-sauce","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/air-fryer-patatas-bravas-with-dipping-sauce\/","title":{"rendered":"Air Fryer Patatas Bravas, with Dipping Sauce"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Air Fryer Patatas Bravas, with Dipping Sauce<\/span><\/h2>\n
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This spin on the classic patatas bravas<\/em> won't splatter your cooktop with grease.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>2<\/span> to 6<\/span><\/span><\/div>\n\n
Author: <\/span>Ivy Manning, The Spruce Eats<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2<\/span> large<\/span> (10 ounces each) russet potatoes,<\/span> cut into 1 to 1\u00bd-inch chunks<\/span><\/li>
  • 4\u00bd<\/span> tablespoons<\/span> extra-virgin olive oil<\/span> divided<\/span><\/li>
  • 1\u00bd<\/span> teaspoons<\/span> fine salt<\/span> divided<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> ground black pepper<\/span><\/li>
  • 1<\/span> cup<\/span> drained jarred roasted piquillo peppers<\/span> or roasted red peppers (from a 12-ounce jar)<\/span><\/li>
  • \u00bc<\/span> cup<\/span> salted Marcona almonds<\/span><\/li>
  • 1<\/span> tablespoon<\/span> sherry vinegar or apple cider vinegar<\/span><\/li>
  • 1\u00bd<\/span> teaspoons<\/span> sweet paprika<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> smoked paprika<\/span><\/li>
  • \u215b to \u00bc<\/span> teaspoon<\/span> cayenne pepper<\/span><\/li>
  • Aioli for drizzling<\/span> optional<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Gather the ingredients.<\/span><\/div><\/li>
    • Preheat the air fryer with its basket at\u00a0400\u2109 for 10 minutes. Toss\u00a02 large (10 ounces each) russet potatoes, cut into 1 to 1\u00bd-inch chunks\u00a0with\u00a02\u00bd tablespoons olive oil,\u00a01 teaspoon fine salt, and\u00a0\u00bc teaspoon ground black pepper.<\/span><\/div><\/li>
    • 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).<\/span><\/div><\/li>
    • 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.<\/span><\/div><\/li>
    • Stir the potatoes again and set the air-fryer to 450\u2109. 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.<\/span><\/div><\/li>
    • While the potatoes are cooking, make the sauce. <\/span>
      <\/div>Combine the\u00a0remaining 2 tablespoons olive oil,\u00a01 cup drained, jarred roasted piquillo or roasted red peppers,\u00a0\u00bc cup Marcona almonds,\u00a01 tablespoon sherry or apple cider vinegar,\u00a01\u00bd teaspoons sweet paprika,\u00a0\u00bd teaspoon smoked paprika,\u00a0\u215b to \u00bc teaspoon cayenne pepper, and the\u00a0remaining \u00bd teaspoon fine salt\u00a0in 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.<\/strong><\/span><\/div><\/li>
    • 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.<\/span>
      <\/div>Alternatively,\u00a0skip the toothpicks, spoon the sauce over the potatoes and stir to coat.\u00a0Drizzle with the\u00a0optional aioli<\/strong>, if using, and serve immediately.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      <\/span>Feeling Adventurous? Try This:<\/span><\/h5>\n
        \n
      • Substitute Yukon Golds<\/strong>\u2014You can use Yukon gold or red potatoes if you don\u2019t have russets on hand, but you may have to increase the cooking time slightly.<\/li>\n
      • Make the sauce spicy<\/strong>\u2014For an extra-hot bravas sauce, use hot smoked Spanish paprika instead of sweet paprika.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":3885,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1037,2019,362,2506,1715,2505,140,696,130,2501],"tags":[],"class_list":["post-3888","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-air-fryer","category-appetizer","category-breakfast-brunch","category-dinner","category-gluten-free","category-lunch","category-side","category-snack","category-spanish","category-tapas"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/01\/SES-air-fryer-patatas-bravas-with-quick-romesco-sauce-recipe-8362703-hero-01-e00f9fe5a7cf4dce8b239439c45cf202.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3888","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=3888"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3888\/revisions"}],"predecessor-version":[{"id":3894,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3888\/revisions\/3894"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/3885"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=3888"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=3888"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=3888"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}