Whole30 Patatas Bravas

• If you are using the Oven Roasted Potato method, please *see notes and do that step first. If you are using the Air Fryer method, you can do that step after the bravas sauce as I have provided below.

Make the Bravas Sauce:

• Heat oil in a small skillet over medium heat. When hot, add the onions and garlic and cook, stirring, until the onions are just tender, about 4 minutes. Add the salt, pepper, smoked paprika, paprika, and cayenne pepper and continue to cook, stirring, until the spices are very fragrant and toasted, about 2 minutes.
• Add the tomatoes, the juice from the tomatoes, chicken broth, and vinegar to the skillet and bring the contents to a rapid simmer. Cooking, simmering and stirring often, until the tomatoes are fall apart tender and the flavors have melded, about 10 minutes.
• Using an immersion blender, blend the bravas sauce until smooth. Alternatively, you can transfer the sauce into a blender or food processor and blend until smooth. Transfer back to the skillet and keep on low, uncovered, to stay warm, stirring occasionally.

For the Air Fryer Potatoes:

• Toss the potatoes with the olive oil, salt and pepper and toss until evenly coated.
• Preheat the airfryer at 400 for at least 5 minutes. Place the potatoes in an even layer (depending on the size of your air fryer, you may need to do this in 2 batches, so as to not to overcrowd the unit) and cook at 400 degrees until the potatoes are cooked through and golden brown on the edges, 10-12 minutes, tossing halfway through the cook time.

Meanwhile, make the aioli:

• Combine homemade mayo with garlic and stir to combine. Add salt, to taste. Set aside.

Serve it up:

• Place the patatas bravas on a platter. Drizzle with bravas sauce, then drizzle with the garlic aioli. Garnish with flakey salt (like maldon, if desired). Serve and enjoy!!!