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.
- 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.
