Ingredients
Patata bravas
- 3 Idaho potatoes
- 2 tbs Olive Oil
- ½ tsb Salt
- ½ tsp Paprika
- ¼ tsp Black pepper
Brava Sauce
- 2 tbs Olive oil
- ½ cup Onions diced
- 2 cloves Garlic diced
- 1 14.5oz Diced tomatoes in a can
- 2 tsp Salt
- 1 tsp Paprika
- ½ tsp Onion powder
- ½ tsp Red pepper flakes
- ¼ tsp Black pepper
Garlic Aioli
- ½ cup Mayonnaise
- 2 cloves Garlic
- 1 tsp salt
Instructions
Patata Bravas
- Wash and cut your potatoes into 1x1 inch cubes. Place in a pot and fill with water. Place the pot on the stove over high heat and bring the water to a boil. Once boiling, allow the potatoes to cook for five minutes. (In the meantime, make your brava sauce and garlic aioli.)
- Once the potatoes have cooked for five minutes in the boiling water, remove from the heat and drain the water.
- In a bowl, combine the olive oil, salt, paprika, and black pepper. Stir to combine.
- Coat the potatoes with the olive oil mixture, and place in the air fryer for 10 minutes at 375°F, until they are gold and crispy.
- Remove from the air fryer and place on a plate. Drizzle your brava sauce (see below for directions) and garlic aioli (see below for directions) on top. Dress with parsley and enjoy!
Brava Sauce
- Coat a pan with two tablespoons of olive oil and heat over medium-high heat. Add the ½ a cup of diced onions and 2 diced garlic cloves to the oil and sauté for about five minutes, till the onions are soft and slightly translucent.
- Add the can of diced tomatoes, along with the paprika, salt, onion powder, red pepper flakes, and black pepper. Stir to combine. Bring to a boil and then lower the heat to medium, and allow the sauce to simmer for about 5 minutes, till all the flavors are combine and the sauce is slightly reduced.
- After 5 minutes, place the sauce in a food processor and puree. Set aside.
Garlic Aioli
- Place ½ a cup of mayonnaise in a bowl. Using a garlic press add two cloves of garlic. Then add your salt and mix to combine. Set aside.
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