1 tablespoon red wine vinegar or sherry vinegar (or sub. lemon juice)
1/2cup vegetable broth (or sub. chicken broth)
Salt and pepper to taste
Prep the potatoes: in a large bowl, cover the diced potatoes with enough cold water to completely submerge. Then add salt and vinegar, and stir to combine. Let soak for at least 30 minutes (up to overnight).
Make the garlic aioli: combine mayonnaise, lemon juice, garlic, olive oil, salt, and pepper in a bowl, and stir to combine. Refrigerate until needed.
Make the salsa brava: set a large skillet over medium heat and add olive oil. Add the onions and cook until translucent and beginning to brown, about 7-8 minutes. Then add garlic and tomato paste, and cook for 1-2 minutes, stirring frequently, until fragrant. Add the remaining ingredients, and allow to simmer for about 1 minute before removing from the heat. Transfer the mixture to a blender and blend until smooth.* Adjust the consistency with more broth if needed. Let cool to room temperature, then refrigerate.
Air fry potatoes: preheat the air fryer to 300 °F. Drain the potatoes and dry them well with paper towels. Then toss them with 1-2 tablespoons of oil and place in an air fryer tray spaced evenly apart.* Cook for 8-10 minutes until they look dry on the surface and are barely starting to brown. Let the potatoes cool to room temperature and increase the air fryer temperature to 375 °F. Then, return the potatoes to the air fryer and cook for 5-6 minutes longer or until golden brown. Remove from the air fryer and season immediately with salt.
To serve: drizzle the air-fried potatoes with bravas sauce and aioli. Garnish with fresh parsley if using. Serve warm.
Use roasted garlic in place of raw garlic for a complex taste that adds a bit of sweetness! Garlic is much more mild and balanced when roasted, so use more of it than you would raw garlic. You can also use a combo of both raw and roasted garlic if you like things extra garlicky!
If you don't have a blender, you can also use an immersion blender or food processor. Or skip the blending and serve a chunky-style bravas sauce instead.
Be sure to allow enough space between the potatoes to allow browning-- don't overcrowd the pan. Cook in multiple batches if needed, and toss partway through cooking for even browning.