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The KILIG Kitchen · Global Cafes & Tapas
Patatas Bravas with Spicy Aioli
VGGFNF
Ingredients
- Potatoes - 500 g (4 medium), peeled & cubed (small)
- Olive oil - 2 tbsp (30 ml)
- Smoked paprika - 1 tsp (3 g)
- Chili flakes - ½ tsp (2 g)
- Salt - 1 tsp (5 g)
- Spicy Aioli
- Mayonnaise - 120 g (½ cup) (vegan mayo for VG)
- Garlic - 2 cloves, minced
- Lemon juice - 1 tbsp (15 ml)
- Smoked paprika - ½ tsp (2 g)
- Hot sauce - 1 tsp (5 ml)
Method
- Steam potatoes 100°C for 15 min.
- Toss with olive oil, paprika, chili flakes, and salt.
- Air Fry 200°C for 13 min, shaking halfway.
- Whisk aioli ingredients until smooth; drizzle or serve on the side.
Chef's Notes
Pre-steaming guarantees fluffy centres and crisp edges.