Ingredients
- Potatoes (900g)
- Olive Oil (3 tablespoons)
- Onion (1, chopped)
- Garlic (1 clove, peeled and crushed)
- Paprika (1 tablespoon)
- Tomato Puree (1 tablespoon)
- Tinned Tomatoes (225g)
- Basil Leaves (to serve)
- Salt (to taste)
- Black Pepper (to taste)
Instructions
Steps
- Soak potatoes in boiling water for 30 minutes, then drain and let them air-dry for 5 minutes. Preheat the air fryer to 200°C. In a bowl, toss the potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and freshly ground black pepper. Mix well to coat, then place the potatoes in the air fryer basket. Cook for 20-30 minutes until they are crisp and golden brown.
- While the potatoes are cooking, heat the remaining olive oil in a small pan over medium-low heat. Add 1 chopped onion and sauté for 8-10 minutes until softened but not browned. Stir in 1 crushed garlic clove and cook for 1 minute, followed by 1 tablespoon of paprika for 30 seconds. Then add 1 tablespoon of tomato purée and cook for an additional minute. Finally, stir in 225g of tinned tomatoes and let simmer for 5-10 minutes until the sauce thickens slightly.
- Once the potatoes are done, transfer them to a serving platter and pour the tomato sauce over the top. Garnish with basil leaves before serving.