This Air Fried Potato Technique Is Undefeated

Ingredients

• 4 tbsp Olive Oil (extra virgin, divided (for sauce and potatoes))
• 1 pcs Small Onion (diced)
• 4 clove Garlic (minced; 3‑4 cloves depending on size)
• 1.5 tbsp All-Purpose Flour (for thickening the brava sauce)
• 2 tsp Smoked Paprika Dulce (sweet smoked paprika)
• 1 tsp Smoked Paprika Picante (spicy smoked paprika)
• 1.5 cups Chicken Stock (low‑sodium)
• 1 tsp Sherry Vinegar (adjust to taste; can use red wine vinegar)
• to taste Salt (kosher salt for sauce and potatoes)
• 1 cup Avocado Oil (neutral‑flavored oil for aioli)
• 1 large Egg (room temperature)
• 1.5 tsp Lemon Juice (freshly squeezed)
• 1.5 tsp Red Wine Vinegar (for aioli; can substitute white wine vinegar)
• 2 lb Yukon Gold Potatoes (about 4 medium potatoes, unpeeled, cut into 1‑inch cubes)
• 1 tbsp Kosher Salt (for boiling water) (adds flavor to the blanch)
• 2 tbsp White Vinegar (adds crunch to potatoes during blanch)
• to taste Black Pepper (freshly ground for seasoning potatoes after roughing)

Instructions

1. Sauté Onion

   Heat the small saucepan over medium‑low heat, add 4 tbsp olive oil, then add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium‑low

2. Add Garlic

   Add the minced garlic cloves to the softened onion and cook for another 2 minutes, stirring constantly.

   Time: PT2M

   Temperature: medium‑low

3. Cook Flour

   Sprinkle 1½ tbsp all‑purpose flour over the onion‑garlic mixture. Stir continuously for 4 minutes to cook out the raw flour taste.

   Time: PT4M

   Temperature: medium‑low

4. Add Smoked Paprika

   Stir in 2 tsp smoked paprika dulce and 1 tsp smoked paprika picante. Cook for 1 minute, keeping the heat low to avoid burning the spices.

   Time: PT1M

   Temperature: low

5. Simmer with Stock

   Gradually whisk in 1½ cups chicken stock. Bring to a gentle simmer and let cook for 10 minutes, stirring occasionally.

   Time: PT10M

   Temperature: low‑medium

6. Blend and Finish Sauce

   Remove the pan from heat. Using an immersion blender, blend the sauce until smooth (about 1 minute). While blending, add 1 tsp sherry vinegar, then taste and adjust with a pinch of salt and a few more drops of vinegar if needed. Blend another 30 seconds.

   Time: PT2M

7. Prepare Garlic Aioli

   In a tall container, combine 1 cup avocado oil, 2 tbsp extra‑virgin olive oil, 1 large egg, 1½ tsp lemon juice, 1½ tsp red wine vinegar, ½ tsp salt, and 2 minced garlic cloves. Using the immersion blender, blend on high, moving the blender up and down, for about 30 seconds until thick and creamy.

   Time: PT5M

8. Cube Potatoes

   Wash the Yukon Gold potatoes, leave skins on, and cut each into 1‑inch cubes (about 4 lb total).

   Time: PT5M

9. Blanch Potatoes

   Bring a large pot of water to a boil, add 1 tbsp kosher salt and 2 tbsp white vinegar. Add the potato cubes and boil for 20 minutes, or until a fork slides in with slight resistance but the pieces hold their shape.

   Time: PT20M

   Temperature: boiling

10. Steam‑Dry Potatoes

    Drain the potatoes in a colander and let them sit for 5 minutes to steam‑dry. This removes surface moisture and helps crisping.

    Time: PT5M

11. Rough Up Edges

    Return the drained potatoes to the colander. Toss them vigorously with a fork or shake the colander for about 5 minutes until the outer edges become slightly fluffy and white.

    Time: PT5M

12. Season and Lightly Oil

    Transfer the roughened potatoes to a large bowl. Sprinkle with fresh ground black pepper, a pinch of extra salt, and drizzle with a light coating of olive oil (about 1‑2 tbsp). Toss to coat evenly.

    Time: PT2M

13. Air Fry

    Pre‑heat the air fryer to 400°F (200°C). Arrange the potatoes in a single layer, avoiding overcrowding (work in two batches if needed). Air fry for 10 minutes, then open, toss the potatoes, and continue cooking for another 10 minutes until golden and crisp.

    Time: PT20M

    Temperature: 400°F

14. Plate and Serve

    Transfer the crispy potatoes to a serving platter. Drizzle the brava sauce over the top or serve it on the side for dipping. Add a dollop of garlic aioli alongside. Enjoy immediately.

    Time: PT2M

Nutrition Facts

Calories

1100

Protein

15 g

Carbohydrates

60 g

Fat

70 g

Fiber

5 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Small Onion: shallot, yellow onion
• Instead of Garlic: garlic powder (1 tsp)
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Smoked Paprika Dulce: regular smoked paprika
• Instead of Smoked Paprika Picante: regular hot paprika
• Instead of Chicken Stock: vegetable stock, water with bouillon
• Instead of Sherry Vinegar: red wine vinegar, apple cider vinegar
• Instead of Salt: sea salt
• Instead of Avocado Oil: light olive oil, grapeseed oil
• Instead of Egg: egg yolk only (1 yolk)
• Instead of Lemon Juice: lime juice
• Instead of Red Wine Vinegar: white wine vinegar, apple cider vinegar
• Instead of Yukon Gold Potatoes: Russet potatoes, red potatoes
• Instead of Kosher Salt (for boiling water): sea salt
• Instead of White Vinegar: apple cider vinegar
• Instead of Black Pepper: white pepper

Equipment Needed

• Small Saucepan
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cups
• Immersion Blender
• Large Pot
• Colander or Strainer
• Air Fryer (360° heating preferred)
• Tongs
• Fork (for roughing potatoes)

Critical Steps — Do Not Skip

• Blanching potatoes in salted‑vinegar water
• Roughing up the potato edges after draining
• Light oil coating before air frying
• Cooking the flour roux long enough to eliminate raw taste
• Blending the brava sauce to a smooth consistency

Chef Tips from the Video

• Use a fork to hold the potato while cutting to keep your fingers safe, especially with kids helping.
• For extra smoky flavor, add a pinch of smoked sea salt to the finished potatoes.
• If you prefer less heat, reduce the picante paprika to ½ tsp or omit it entirely.

Troubleshooting

Storage

Refrigerator: Store sauce and aioli in airtight containers for up to 3 days.

Freezer: Cooked potatoes can be frozen on a tray, then transferred to a zip‑top bag; re‑air‑fry from frozen for 8‑10 minutes.

Room temperature: Do not leave potatoes at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the brava sauce and garlic aioli up to 24 hours ahead; keep refrigerated and bring to room temperature before serving.
• Blanched potatoes can be cooled, dried, and stored in the fridge for up to 12 hours before the final air‑fry.

Frequently Asked Questions