Spray the potatoes lightly with olive oil. Preheat the air fryer or oven to 400° F(200°C). Cook the potatoes for 12 minutes in the air fryer or 25 minutes in the oven, until they are golden on the outside, but tender on the inside.
Heat the olive oil in a saucepan over medium heat. Add both paprikas and stir until combined.
Add 1 tablespoon of flour and stir until combined, then cook for 1 minute.
Add the broth slowly, stirring constantly to make a velvety sauce.
Reduce heat to low and simmer for 3-5 minutes, until thickened but pourable. Add the vinegar and season to taste with salt.
Drizzle the sauce and the garlic aioli over the potatoes and serve hot.
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Notes
Make homemade aioli by combining 1/4 cup mayonnaise, 1 minced clove of garlic, 1/2 teaspoon of lemon juice with salt and pepper to taste. Don’t skip this sauce—it’s worth the effort.
This recipe calls for 2 different types of paprika which adds a rich, authentic flavor to the bravas sauce, giving it that irresistible Spanish flair.
It's very important to get crispy potatoes that are super soft in the center. I leave the peels on my potatoes (do what you like), and I cook them in the air fryer for about 20 minutes with some olive oil, salt and pepper.