Crispy Air Fried Patatas Bravas with Creamy Garlic Aioli
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!
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.
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