Peel and dice the potatoes into ¾ inch dices, then soak them in a saltwater brine with a bit of vinegar for at least 30 minutes (or up to overnight).
First, air fry the potatoes at a lower temperature to cook them and dry the outside. Then, let them cool to room temperature.
For the second fry, we'll increase the heat and air fry for a shorter amount of time. The potatoes are mostly cooked at this point, so this is to brown and crisp the outsides.
For the garlic aioli: combine all ingredients in a mixing bowl. Keep aioli in the refrigerator until ready to use.
For the bravas sauce. In a large skillet, saute onions in oil until softened. Next, add the garlic and tomato paste and cook until fragrant.
Add the remaining ingredients and simmer for a couple of minutes until thickened. Finally, transfer the mixture to a blender and blend until smooth.