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Air Fryer Patatas Bravas

Crispy Air Fryer Patatas Bravas served with a smoky paprika sauce made without tomato. An easy Spanish tapas recipe with bold flavour and less oil.

Patatas bravas are one of Spain’s most famous tapas dishes, and this air fryer version keeps the potatoes crisp and golden with much less oil. They are served with a Madrid-style salsa brava, made without tomato sauce and flavoured instead with smoked paprika, hot paprika, stock, and a splash of red wine vinegar.

The result is crispy potatoes with a bold, smoky, slightly spicy sauce that is full of traditional Spanish flavour. They are perfect as a tapa, a side dish, or part of a larger sharing spread.

Servings: 2 - Prep: 15 min - Soaking: 20-30 min - Cook: 25 min - Total: About 1 hour

Ingredients

Potatoes

  • 500 g King Edward potatoes (about 1 lb 2 oz)

  • 1 tbsp olive oil

  • Salt and black pepper, to taste

Salsa Brava

  • 2 tbsp olive oil or extra-virgin olive oil

  • 2 tsp plain flour (all-purpose flour)

  • 1 tsp sweet smoked paprika

  • ½ tsp hot paprika

  • 150 ml warm chicken stock (⅔ cup)

  • ½-1 tsp red wine vinegar

  • Salt, to taste

Instructions

1. Prepare the Potatoes

Peel the potatoes and cut them into roughly 3 cm / 1¼-inch pieces. Try to keep the pieces similar in size so they cook evenly.

2. Soak the Potatoes

Place the cut potatoes in a large bowl of cold water and leave them to soak for 20-30 minutes. This helps remove excess surface starch, which allows the potatoes to crisp up better in the air fryer.

3. Dry Thoroughly

Drain the potatoes and dry them very well with a clean kitchen towel or kitchen paper. Removing as much moisture as possible is important for getting crisp, golden edges.

4. Season the Potatoes

Transfer the potatoes to a bowl. Add the olive oil, a little salt, and black pepper, then toss well until every piece is lightly coated.

5. Preheat the Air Fryer

Preheat the air fryer to 180°C / 350°F. If your air fryer has a roasting setting, you can use that for this recipe.

6. Air Fry the Potatoes

Arrange the potatoes in a single layer in the air-fryer basket. Air fry for 15-18 minutes, shaking the basket every 5-6 minutes.

Depending on the size of your potato pieces and your air fryer, they may need a few extra minutes. Continue cooking until crisp and golden on the outside and tender in the centre. Season with a little extra salt once cooked, if needed.

7. Start the Salsa Brava

While the potatoes cook, heat 2 tablespoons olive oil in a small saucepan over low to medium-low heat. Add the flour and stir continuously for about 1 minute to cook out the raw flour taste.

8. Add the Paprika

Remove the saucepan briefly from the heat. Stir in the sweet smoked paprika and hot paprika until evenly combined. Taking the pan off the heat helps prevent the paprika from burning and becoming bitter.

9. Add the Stock

Return the saucepan to low heat. Gradually pour in the warm chicken stock while whisking continuously so the sauce stays smooth and free from lumps.

10. Simmer the Sauce

Simmer gently for 5-7 minutes, whisking occasionally, until the sauce thickens slightly. It should be smooth and pourable rather than very thick.

11. Finish the Sauce

Remove the pan from the heat. Stir in ½ teaspoon red wine vinegar, then taste. Add the remaining vinegar if you would like a sharper flavour. Season with salt to taste.

12. Serve

Transfer the crispy potatoes to a serving dish. Spoon the warm salsa brava generously over the top, or serve it on the side for dipping. Serve immediately while the potatoes are hot and crisp.

Tips and Tricks

✅ Use a floury potato such as King Edward for fluffy centres and crisp edges.

✅ Cut the potatoes into evenly sized pieces so they cook at the same rate.

✅ Do not skip the soaking step. It removes excess surface starch and helps the potatoes crisp more effectively.

✅ Dry the potatoes thoroughly after soaking. Moisture left on the surface can make them steam rather than crisp.

✅ Avoid overcrowding the air-fryer basket. Cook in batches if necessary so the hot air can circulate around the potatoes.

✅ Shake the basket regularly to help the potatoes brown evenly on all sides.

✅ Remove the saucepan from the heat before adding the paprika. Paprika can burn quickly and become bitter.

✅ Add the stock gradually while whisking to keep the salsa brava smooth.

✅ Adjust the hot paprika to suit your preferred spice level.

✅ Start with ½ teaspoon of red wine vinegar, then add more after tasting. The vinegar should brighten the sauce without overpowering the paprika.

✅ If the sauce becomes too thick, whisk in a small splash of warm stock or water.

✅ Serve the sauce just before eating so the potatoes stay as crisp as possible.

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