Air fryer patatas bravas

1. 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.
2. 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.
3. Transfer to the air fryer basket and cook for 20 to 30 minutes until crisp and golden.
4. While the potatoes cook, heat the remaining oil in a small pan over medium-low heat and fry the onion for 8 to 10 minutes until softened but not coloured.
5. Stir in the garlic and cook for a minute, then add the paprika and cook for 30 seconds more.
6. Stir in the tomato purée, cook for 1 minute, then add the chopped tomatoes and cook for 5 to 10 minutes over medium heat until slightly thickened.
7. Tip the crisp potatoes onto a platter, pour over the tomato sauce, scatter with basil leaves and serve.

Tips from the ZestyPlate Kitchen

• Soaking pulls the surface starch off the potatoes, which is what gives you a crisp shell and a fluffy middle, so don't skip it.
• Dry the potatoes thoroughly before oiling, otherwise they steam rather than crisp.
• Give the basket a shake halfway through so the pieces colour evenly.
• Make the sauce while the potatoes cook and both will be ready at the same moment.