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Crispy air fryer patatas bravas served with a rich and creamy garlic aioli make the perfect easy appetizer or side dish. Packed with bold, savory flavors and made lighter in the air fryer, this Spanish-inspired recipe is quick, delicious, and perfect for any occasion!
Spanish-Inspired Patatas Bravas
This Spanish-inspired dish has quickly become a favorite in our household! Crispy, seasoned potatoes topped with a smoky, slightly spicy bravas sauce and served with a creamy garlic aioli—it’s a flavor-packed combo that’s hard to resist. These patatas bravas make the perfect side dish for weekend spreads or a fun appetizer for your next gathering. I first fell in love with this dish while visiting Costa Rica with my husband. After just one bite, I knew I had to recreate it at home. Give it a try—it might just become a favorite in your kitchen too!
Why You’ll Love These Patatas Bravas
- Bold, Delicious Flavors – The crispy potatoes paired with smoky bravas sauce and creamy garlic aioli deliver the ultimate flavor combo.
- Crispy & Comforting – Golden, crunchy potatoes make this dish satisfying and crave-worthy.
- Perfect for Sharing – Ideal as a party appetizer, snack, or a standout side for gatherings and dinners.
- Easy to Make at Home – No need to travel to Spain—this recipe brings the tapas bar experience right to your kitchen.
- Customizable Heat – Adjust the spice level of the bravas sauce to your taste.
- Crowd-Pleaser – A guaranteed hit with friends and family, even picky eaters.
Lets Make This Crave-Worthy Side Dish
Crispy Patatas Bravas come together with three irresistible components that make every bite unforgettable:
- The Potatoes – Perfectly golden and crispy on the outside, soft and fluffy on the inside. They’re seasoned just right for a savory base that holds up to all the flavor.
- The Bravas Sauce – Smoky, slightly spicy, and packed with bold Spanish-inspired flavors. It’s what gives this dish its signature kick.
- The Garlic Aioli – Creamy, rich, and garlicky—this sauce adds a cooling contrast that ties everything together beautifully.
The Potatoes
I love using Yukon Gold potatoes for this recipe—they have a naturally creamy texture and crisp up beautifully in the air fryer. But don’t worry if you don’t have them on hand—Russet, Idaho, or red potatoes will work just as well!
- Prep the Potatoes: Wash, dry, and cut your potatoes into wedges. Try to keep them similar in size for even cooking.
- Season: In a large mixing bowl, toss the wedges with avocado oil (or your preferred cooking oil), salt, black pepper, garlic powder, and paprika. Make sure every piece is evenly coated.
- Air Fry: Place the potatoes in your air fryer basket. Air fry at 385°F for 20–25 minutes, shaking the basket halfway through. They should be crispy on the outside and fluffy on the inside when done.
The Bravas Sauce
The Bravas sauce is incredibly easy to make and comes together with simple pantry staples you likely already have on hand—no special ingredients required!
- Yellow onion
- Garlic
- Olive oil
- Paprika
- Cayenne pepper
- Salt
- Black pepper
- Sugar
- Canned diced tomatoes
- White wine vinegar
Start by sautéing the onion in olive oil over medium heat for 8–10 minutes, until soft and translucent. Add the minced garlic and cook for another 1–2 minutes until fragrant. Stir in the seasonings, sugar, white wine vinegar, and diced tomatoes. Bring the mixture to a gentle simmer and let it cook for 5 minutes to let the flavors meld. Then, blend the sauce until smooth using a handheld immersion blender or carefully transfer it to a blender. That’s it—rich, bold flavor in just a few easy steps!
The Garlic Aioli
This creamy garlic aioli is the perfect cooling contrast to the smoky, spicy bravas sauce—and it couldn’t be easier to make! Simply whisk together mayonnaise, lemon juice, olive oil, freshly grated garlic, Dijon mustard, salt, and pepper until smooth and well combined. That’s it! Rich, tangy, and flavorful—it’s ready to elevate every bite.
How to Serve the Crispy Patatas Bravas
I love to serve these crispy, seasoned potato wedges with a generous drizzle of that bold bravas sauce—plus extra on the side for dipping, of course! Pair them with a side of the creamy garlic aioli and get ready for the perfect bite: crispy, savory, smoky, and just the right amount of spice.
Storage & Reheating Tips
- Store Components Separately: For best results, store the crispy potatoes, bravas sauce, and garlic aioli in separate airtight containers in the refrigerator. This helps maintain the texture and flavor of each component.
- Potatoes: Store for up to 3–4 days. To reheat, pop them in the air fryer at 375°F for 3–5 minutes until hot and crispy again. You can also use the oven, but the air fryer keeps them the crispiest!
- Bravas Sauce: Keeps well in the fridge for up to 5 days. Reheat gently in the microwave or on the stovetop over low heat until warmed through.
- Garlic Aioli: Store in the fridge for up to 1 week. No need to reheat—just give it a quick stir before serving.
Tools Used For To Make Patatas Bravas
- Air fryer
- Nonstick skillet
- Immersion Blender
- Cutting board
- My favorite kitchen knife
- Mixing bowl
- Garlic grater
- Lemon squeezer
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Crispy Air Fried Patatas Bravas with Creamy Garlic Aioli
Equipment
Ingredients
Potatoes
- 2.5 lbs Yukon Gold Potatoes cut into wedges
- 2 tbsp avocado oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
Bravas Sauce
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 2 tbsp olive oil
- 2 tsp paprika
- 1 tsp sugar
- ½ tsp cayenne pepper
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup white wine vinegar
- 14 oz can diced tomatoes
Garlic Aioli
- ½ cup mayo
- juice of ½ a lemon
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- 2 cloves garlic grated
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
Potatoes
- Wash, dry, and cut your potatoes into wedges.
- In a large mixing bowl, toss the wedges with avocado oil (or your preferred cooking oil), salt, black pepper, garlic powder, and paprika. Make sure every piece is evenly coated.
- Air fry at 385°F for 20–25 minutes, shaking the basket halfway through. They should be crispy on the outside and fluffy on the inside when done.
Bravas Sauce
- Finely dice the yellow onion and mince the garlic.
- In a skillet, sauté the diced onions in olive oil for 8-10 minutes, stirring occasionally. Add the minced garlic and sauté for another 2 minutes.
- To the skillet, add the paprika, cayenne, salt, black pepper, sugar, diced tomatoes and white wine vinegar. Bring the mixture to a simmer and let simmer for 5 minutes.
- Remove from heat and blend the sauce until smooth using a handheld immersion blender (or carefully transfer it to a blender).
Garlic Aioli
- In a mixing bowl, combine mayonnaise, freshly squeezed lemon juice, Dijon mustard, olive oil, grated garlic, salt, and pepper. Stir well until smooth and creamy. Taste and adjust seasoning as needed.
Notes
- Store Components Separately: For best results, store the crispy potatoes, bravas sauce, and garlic aioli in separate airtight containers in the refrigerator. This helps maintain the texture and flavor of each component.
- Potatoes: Store for up to 3–4 days. To reheat, pop them in the air fryer at 375°F for 3–5 minutes until hot and crispy again. You can also use the oven, but the air fryer keeps them the crispiest!
- Bravas Sauce: Keeps well in the fridge for up to 5 days. Reheat gently in the microwave or on the stovetop over low heat until warmed through.
- Garlic Aioli: Store in the fridge for up to 1 week. No need to reheat—just give it a quick stir before serving.
