The Running Chef

This air-fryer alternative to fried patatas bravas is the ideal addition to a Spanish-inspired Tapas night. Not only that, but they also offer the perfect carbohydrate-rich side dish to complement other Spanish-inspired recipes, such as this roast chicken. 

What if Patatas Bravas?

Highly popular Patatas Bravas is a traditional Spanish potato dish, which translates to “Brave Potatoes.” The brave aspect of its name may allude to the spicy and smoky tomato sauce often slathered over the crispy potatoes.

Patatas bravas almost always find their home among numerous tapas offerings. While it’s often found in the bars and restaurants of Madrid, the capital city, it’s also served throughout the country. Every region has their regional variations, but the most common ingredients in patatas bravas include white potatoes, a paprika and chilli sauce, and a garlic aioli.

The Benefits of Potatoes

Sauce aside, the most essential ingredient in this recipe is white potatoes. Traditionally, Spanish cooks cut into 2cm cubes and then fry in hot oil. My recipe parboils the potatoes to soften the outsides. This not only speeds up the cooking time and ensures the potatoes cook evenly, but it also allows them to absorb the seasoning more effectively.

A traditional recipe for Patatas Bravas calls for 250g of potatoes per person. For runners, this equates to around 42g of naturally low-fat carbohydrates. Not only that, but these air-fried little cubes also use less oil and contain lower amounts of added fats than most fried potato dishes, including this one, often do.

Potatoes can get a bad rep at times, but they’re also high in fibre, which most of us don’t consume enough of. As well as potassium, vitamin C, and vitamin B6. So, enjoy these guilt-free patatas bravas.

Bravas Sauce – Spicy Tomato & Aioli

Spicy Bravas Sauce – The sauce makes enough to reserve and use again as a quick pasta sauce, or with vegetables to make a Spanish-inspired ratatouille. The same sauce is also used in Spain for mussels. The hot sauce is spooned over mussels, which are known as mejillones (mussels) en salsa brava. Most recipes call for chilli powder, but I prefer the heat from fresh chillis, which helps give this sauce its kick.

An Easier Aioli – This sauce might not be the most traditional, but it is a more recent addition. However, I like the contrast between the rich creamy sauce and the spicy bravas sauce, so it’s here. However, Garlic mayo is used here instead of garlic aioli, which is often confused with garlic-flavoured mayo. Garlic aioli is an emulsion of raw garlic and olive oil.

How Can I Cook Patatas Bravas without An Air-Fryer?

If you don’t have an air fryer, you can still enjoy these patatas bravas. Follow the recipe, but preheat the oven to 190 °C for a fan-assisted oven and roast for 20-25 minutes instead.

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Air-Fried Patatas Bravas

These air-fryer alternatives to fried patatas bravas are the ideal addition to a Spanish-inspired Tapas night. Not only that, but they also offer the perfect carbohydrate-rich side dish to complement other Spanish-inspired recipes, such as this roast chicken.

Course Side Dish

Cuisine Spanish

Keyword air fryer, Carbohydrate, Potato, tapas

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 493kcal

Ingredients

• 1 kg Potatoes Peeled and Diced into 1 cm cubes.
• 2 Tsp Paprika
• 1 Tbsp Dried Oregano
• 1 Tsp Onion Powder
• 1 Tsp Garlic Powder
• 1 Tsp Black Pepper
• 1 Tbsp Salt
• 45 ml Olive Oil
• Juice from ½ Lemon

For the Bravas Sauce

• 2 Tbsp Olive Oil
• 1 Large Onion Thinly Sliced
• 3 Garlic Cloves
• 2 Red Chillies Roughly Chopped
• 2 Tsp Smoked Paprika
• 2 Tbsp Tomato Puree
• 400 g Chopped Tomatoes
• 400 ml Vegetable Stock

For the Garlic Mayo

• 2 Tbsp Light Mayo
• 1 Garlic Clove Crushed
• 5 g Fresh Parsley Finely Chopped
• Salt / Pepper to taste

Instructions

For the Bravas Sauce

• Heat the olive oil over medium heat and sweat the onions. Season with salt and pepper to help the onions soften. Once the onions begin to soften, add the garlic and chilli and continue to cook for an additional 2-3 minutes.
• Add the tomato puree, chopped tomatoes and 400ml water.
• Bring the pan to a boil, then reduce the heat to a gentle simmer and cook for 15-20 minutes, until the sauce has thickened and the vegetables have softened.
• Blend the sauce using a blender, food processor or hand blender. Once smooth, pass through a fine sieve to achieve a smooth consistency. Season to taste, then set aside. Serve warm.

For the Garlic Mayo

• In a small bowl, combine the mayo and garlic. Season to taste and mix well.

For the Potatoes

• Preheat the air fryer to 190°C on the air fry mode.
• Bring a large pan of water to a boil and blanch the potatoes for 5 minutes until the edges begin to crumble. Drain the potatoes and pat dry.
• Mix the dried herbs and spices in a bowl and gently toss with the diced potatoes, lemon juice, and olive oil.
• Place the potatoes into the air fryer. Air-fry the potatoes for 15-20 minutes, until crisp and golden.
• Serve topped with bravas sauce, garlic aioli, and fresh parsley.