Recipe: Healthy Patatas Bravas

Ingredients

2-4 medium Russet potatoes (King Edward/Maris Piper also works)
1 ½ teaspoons salt
2 tablespoons olive oil
3 tablespoons ketchup
1 tablespoon sriracha or to taste
¼ teaspoon of pimentón (Spanish smoked paprika), optional. I just used 1tsp of sweet/mild paprika.

Notes:

Don’t crowd the potatoes in the air fryer/oven, make sure there is enough space or they won’t cook through.

This works really well as a side for Tofu Scramble.

Directions

• Preheat the oven to 425 degrees. Peel the potatoes, and cut them into bite-sized pieces. Put the potatoes in a pot, add cold water to cover, and swirl the potatoes around with your hand to remove excess starch. Drain, then cover the potatoes with cold water, cover, put on the stove, and bring to a boil over high heat. Remove the cover, turn the heat down to medium-high, and boil the potatoes until just barely tender, 5-8 minutes.
  
• (Oven) Drain the potatoes in a colander. Add the salt, and toss with the salt. Transfer the potatoes to a bowl, add the olive oil, and toss to coat. Put the potatoes on a baking sheet or parchment paper. Put in the oven, and roast, turning and tossing occasionally, until crispy and golden brown, around 40-50 minutes.
  
• (Air Fryer) Spread potatoes in single layer in air fryer basket (Do it in batches if you have to), leaving space inbetween. Spray lightly with oil, air fry at 200 for 20-25 mins until golden brown and crispy.
  
• Meanwhile, make the bravas sauce: put the ketchup, sriracha, and pimentón (if using) in a small bowl, and stir to combine
  .
• When the potatoes are done, transfer them to a platter, add a little kosher salt, and serve with the bravas sauce on the side, or drizzled over the top.