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).
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First, air fry the potatoes at a lower temperature to cook them and dry the outside. Then, let them cool to room temperature.
2
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.
3
For the garlic aioli: combine all ingredients in a mixing bowl. Keep aioli in the refrigerator until ready to use.
4
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.
5
Add the remaining ingredients and simmer for a couple of minutes until thickened. Finally, transfer the mixture to a blender and blend until smooth.
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