Step 2

Toss the potatoes with 1 tbsp olive oil, ½ tsp salt, and black pepper to coat. Tip into the air fryer basket and cook for 20–30 minutes until crisp and golden.

Step 3

Meanwhile, heat the remaining 2 tbsp olive oil in a small pan over medium-low heat. Fry the onion for 8–10 minutes until softened. Add the garlic and cook for 1 minute, then stir in the paprika for 30 seconds.

Step 4

Stir in the tomato purée and cook for 1 minute, then add the chopped tomatoes. Cook for 5–10 minutes until the sauce has thickened slightly.

Step 5

Tip the crispy potatoes onto a platter, pour over the bravas sauce, and sprinkle with basil leaves. Serve immediately.