Air fryer patatas bravas

Begin by soaking peeled and cut potatoes in just-boiled water for 30 minutes — this step helps remove excess starch and ensures a fluffy interior after cooking. After soaking, drain the potatoes thoroughly and leave them to air-dry for 5 minutes to promote extra crispiness. Preheat your air fryer to 200°C (390°F). Transfer the dried potatoes to a mixing bowl and drizzle with 1 tablespoon of olive oil. Sprinkle with ½ teaspoon each of salt and freshly ground black pepper, tossing well to coat each piece evenly. Arrange the potatoes in a single layer in the air fryer basket for even cooking. Air fry for 20 to 30 minutes, shaking the basket halfway through to achieve a golden, crisp finish. While the potatoes cook, prepare the smoky tomato sauce. Heat the remaining 2 tablespoons of olive oil over medium-low heat in a small pan. Add the chopped onion and cook gently for 8-10 minutes, stirring occasionally, until the onion is softened but not browned to maintain a sweet flavor. Stir in the crushed garlic and cook for another minute, releasing its fragrant aroma. Add the paprika and cook for 30 seconds to develop its smoky depth, then blend in the tomato purée, letting it cook for 1 minute to deepen the flavor. Pour in the chopped tinned tomatoes and simmer over medium heat for 5-10 minutes, stirring occasionally, until the sauce thickens slightly into a luscious, rich consistency. Once the potatoes are perfectly crisp and golden, transfer them to a serving platter and generously spoon the warm tomato sauce over the top. Finish with a scattering of fresh basil leaves for a pop of color and fresh herbal brightness. Serve immediately for the ultimate indulgence. For an extra touch, try adding a drizzle of aioli or a sprinkle of smoked paprika for more flavor depth.