Spain's beloved tapas, made lighter: crisp golden potatoes from the air fryer smothered in a smoky paprika-spiked tomato sauce and scattered with fresh basil.
All the smoky, paprika-spiked comfort of Spain's favourite tapa, made lighter in the air fryer. The potatoes turn shatteringly crisp without a pan of hot oil, then get smothered in a quick homemade bravas sauce. It's the kind of small plate that disappears in minutes.
Prep 15 min
Cook 30 min
Total 75 min
Easy
- 900g Potatoes
- 3 tablespoons Olive Oil
- 1 chopped Onion
- 1 clove peeled crushed Garlic
- 1 tblsp Paprika
- 1 tblsp Tomato Puree
- 225g Tinned Tomatos
- To serve Basil Leaves
Video
Preparation
- Soak the potatoes in just-boiled water for 30 minutes, then drain and leave to air-dry for 5 minutes. Meanwhile, heat the air fryer to 200C.
- Tip the potatoes into a bowl, drizzle with 1 tbsp of the oil and season with ½ tsp each of salt and freshly ground black pepper, tossing to coat all over.
- Transfer to the air fryer basket and cook for 20–30 minutes until crisp and golden.
- While the potatoes cook, heat the remaining oil in a small pan over medium-low heat and fry the onion for 8–10 minutes until softened but not coloured.
- Stir in the garlic and cook for a minute, then add the paprika and cook for 30 seconds more.
- Stir in the tomato purée, cook for 1 minute, then add the chopped tomatoes and cook for 5–10 minutes over medium heat until slightly thickened.
- Tip the crisp potatoes onto a platter, pour over the tomato sauce, scatter with basil leaves and serve.
Tips from the ZestyPlate Kitchen
- Soaking the potatoes draws out surface starch — that's the secret to a crisp shell and fluffy middle, so don't skip it.
- Dry the potatoes really well before oiling, or they'll steam instead of crisping.
- Shake the basket halfway through so every piece colours evenly.
- Make the sauce while the potatoes cook so everything's hot at once.
Frequently Asked Questions
A floury or all-rounder variety like Maris Piper or Russet crisps best. Waxy potatoes stay dense rather than fluffy inside.
Absolutely — it keeps for up to 3 days in the fridge and reheats well, so you only need to crisp the potatoes fresh.
Mild to medium from the paprika. Use smoked hot paprika or add a pinch of cayenne if you like more heat.
