Crispy Spanish Potato Nests
Crispy Spanish Potato Nests turn spiralized potatoes into golden air fryer nests seasoned with hot smoked paprika and garlic. A homemade spicy tomato ketchup adds sweet, tangy, and savory flavor inspired by Spanish patatas bravas.
Ingredients
For the Potato Nests
- 2 large russet potatoes approximately 340 g each
- 4 tablespoons vegetable oil
- 2 tablespoons smoked paprika hot
- 1 teaspoon garlic powder
- Kosher salt to taste
- Black pepper freshly ground, to taste
For the Spicy Tomato Ketchup
- 240 g crushed tomatoes canned
- 4 tablespoons apple cider vinegar
- 2 tablespoons dark brown sugar
- 2 tablespoons Worcestershire sauce
- 2 teaspoons hot sauce mild
Instructions
- Spiralize the potatoes into long, thin strands.
- Place the potatoes in a colander and rinse under cold running water until the water runs clear.
- Spread the potato strands over paper towels and pat them thoroughly dry.
- Combine the potatoes, vegetable oil, smoked paprika, and garlic powder in a large mixing bowl.
- Season with salt and black pepper, then toss until evenly coated.
- Divide the potatoes into 4 equal portions and loosely shape each portion into a nest.
- Arrange the nests in the air fryer basket without overcrowding.
- Air fry at 200°C for 15 minutes.
- Carefully turn the nests halfway through cooking.
- Continue cooking until crisp and golden brown.
- Combine the crushed tomatoes, apple cider vinegar, brown sugar, Worcestershire sauce, and hot sauce in a blender.
- Blend until smooth.
- Pour the sauce into a saucepan and bring to a gentle simmer over medium heat.
- Cook for 3 to 5 minutes until the sauce has reduced by approximately half.
- Transfer the spicy tomato ketchup to a serving bowl.
- Serve each potato nest hot with the ketchup.
Notes & Wine Advice
Serving Suggestions
Serve each potato nest hot with the spicy tomato ketchup on the side. These nests work well as a tapas-style appetiser, a party snack or a crispy side dish for grilled foods.Recipe Notes
Dry the spiralized potatoes thoroughly before adding the oil and seasoning. Excess moisture prevents them from becoming crisp. Cook the nests in batches when they cannot be arranged without touching.Variations
If a spiralizer is unavailable, cut the potatoes into matchsticks approximately 3 mm thick. Use sweet smoked paprika instead of hot paprika for a milder version. For a vegetarian or vegan recipe, choose Worcestershire sauce without anchovies.Storage
Store the potato nests and ketchup separately in covered containers in the refrigerator for up to two days. Reheat the nests in the air fryer at 190°C for 3 to 5 minutes. The ketchup can be served cold or gently reheated.Wine Advice
A fruity Tempranillo complements the smoked paprika and tomato sauce. A crisp Sauvignon Blanc is a refreshing alternative when serving the nests as an appetiser.Nutrition values
Serving: 1 potato nest with ketchup | Calories: 300 kcal | Carbohydrates: 43 g | Protein: 4 g | Fat: 14 g | Saturated Fat: 1 g | Sodium: 460 mg | Sugar: 9 g