Air Fryer Patatas Bravas With Quick Romesco Sauce
Crispy air-fried potato chunks are served as a simple party appetizer, complemented by a zesty red pepper and almond romesco sauce.
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Instructions
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Preheat the air fryer to 400°F for 10 minutes.
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Toss 20 ounces of 1 to 1.5-inch russet potato chunks with 2.5 tablespoons olive oil, 1 teaspoon salt, and 0.25 teaspoon black pepper.
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Transfer potatoes to the air fryer basket in an even layer; air fry at 400°F for 15 minutes, shaking halfway through.
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Increase air fryer temperature to 450°F and continue air frying for 10 to 15 minutes until golden and crispy, shaking halfway through.
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While potatoes cook, blend 2 tablespoons olive oil, 1 cup drained roasted red peppers, 0.25 cup Marcona almonds, 1 tablespoon sherry or apple cider vinegar, 1.5 teaspoons sweet paprika, 0.5 teaspoon smoked paprika, 0.125 to 0.25 teaspoon cayenne pepper, and 0.5 teaspoon salt until smooth; adjust seasoning if desired.
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Serve the crispy potatoes immediately, either with the romesco sauce on the side for dipping or spooned directly over them.