Air-Fried Patatas Bravas with Garlic Mayonnaise

Potatoes
Yukon Gold potatoes — quantity not stated in the source
4 quarts water
1 tablespoon kosher salt, plus extra for seasoning
2 tablespoons plain white vinegar
Black pepper, for seasoning
Oil, enough for a light coating; type and quantity not specified

Bravas sauce
4 tablespoons extra virgin olive oil
1 medium yellow onion, diced
4 garlic cloves, thinly sliced
1½ tablespoons all-purpose flour
2 teaspoons sweet smoked paprika
1 teaspoon hot (picante) smoked paprika
1½ cups (360 ml) chicken stock
1½ teaspoons sherry vinegar, adjusted to taste
Salt, to taste

Garlic mayonnaise
1 whole egg
2 teaspoons water — included in the written recipe although omitted from the video demonstration
2 medium garlic cloves, finely grated or chopped
1½ teaspoons white wine vinegar
1½ teaspoons lemon juice
½ teaspoon salt
1 cup (240 ml) avocado oil
2 tablespoons extra virgin olive oil

Air fryer
Immersion blender and a suitable blending vessel or jar
Small saucepan for the bravas sauce
Pot large enough for 4 quarts of water and the potatoes
Strainer or colander for draining and roughening the potatoes
Microplane, optional, for the mayonnaise garlic

Dice the onion, thinly slice the sauce garlic, and finely grate or chop the mayonnaise garlic.
Cut the Yukon Gold potatoes into chunks of similar size. The source does not state the potato weight or a measured chunk size.
Combine the mayonnaise ingredients, including the 2 teaspoons water from the written correction, in the blending vessel. Blend with the immersion blender, moving it up and down, until emulsified, about 30 seconds. Taste and adjust salt and acidity.

Bravas sauce
Warm 4 tablespoons olive oil in a small saucepan over medium-low heat. Add the onion and a little salt; cook gently until soft and translucent without much browning.
Add the sliced garlic and cook for 90 seconds to 2 minutes.
Stir in the flour and cook for at least 4 minutes.
Keep the heat very low or turn it off. Add both smoked paprikas and stir for 30–40 seconds, taking care not to burn them.
Return to medium-low heat and gradually stir in the chicken stock. Simmer for about 10 minutes.
Add sherry vinegar to taste, using the written recipe’s 1½ teaspoons as a guide. Blend for about 1 minute if a smooth sauce is preferred; leaving it unblended is also an option. Taste and adjust salt and vinegar. The sauce thickens as it cools.

Potatoes and serving
Bring 4 quarts water to a boil and add 1 tablespoon kosher salt and 2 tablespoons white vinegar. Add the potato chunks.
Cook until fork-tender but still holding their shape; the demonstrated batch took about 20 minutes. Timing varies with potato size.
Drain and leave to steam-dry for 4–5 minutes. Toss in the strainer or colander until the edges become fluffy and roughened.
Season with additional salt and black pepper, then toss with a light coating of oil.
Spread the potatoes in the air-fryer basket with space between the pieces. Cook in batches if needed to avoid crowding.
Confirm the temperature scale before cooking: the narration says “400 degrees” but does not explicitly say Fahrenheit or Celsius. At the creator’s stated setting, the demonstrated cooking time is 20 minutes, tossing and spreading the potatoes out again after 10 minutes.
Serve the crisp potatoes with bravas sauce and garlic mayonnaise. Drizzle both over the potatoes, or spoon on the bravas sauce and serve the mayonnaise alongside.

This Air Fried Potato Technique Is Undefeated — ThatDudeCanCook
Ingredient quantities for both sauces and the mayonnaise water correction: creator’s video description.
Bravas sauce method — 0:35–3:15
Garlic mayonnaise method — 4:58–6:09
Potato preparation and cooking — 6:23–9:42
Serving — 9:58–10:20