Ingredients

Instructions

1. 1

   Place the potato cubes in a bowl of cold water and let them soak for 10 minutes to remove excess starch. Drain and pat completely dry with paper towels.

2. 2

   Preheat your air fryer to 400°F (200°C) for about 3 minutes.

3. 3

   In a large bowl, toss the dried potatoes with 2 tablespoons of olive oil, cornstarch, smoked paprika, salt, and garlic powder until evenly coated.

4. 4

   Place the potatoes in the air fryer basket in a single layer (cook in batches if necessary). Air fry for 15-20 minutes, shaking the basket every 5 minutes to ensure even browning, until golden and crispy.

5. 5

   While the potatoes cook, prepare the sauce. Heat 1 tablespoon of olive oil in a small saucepan over medium heat.

6. 6

   Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and tomato paste, stirring constantly for 1 minute.

7. 7

   Stir in the crushed tomatoes, minced chipotle pepper, and vinegar. Simmer on low heat for 10 minutes to thicken the flavors. If the sauce is too chunky, you can blend it until smooth.

8. 8

   Remove the crispy potatoes from the air fryer and transfer them to a serving dish.

9. 9

   Drizzle the warm smoky sauce generously over the potatoes or serve it on the side as a dip.

10. 10

    Garnish with chopped fresh parsley and serve immediately with toothpicks.