Preheat your air fryer to 400°F (200°C).

Pat the potato cubes completely dry with paper towels to ensure crispiness. In a large bowl, toss the potatoes with 1 tablespoon of olive oil, cornstarch, and half the salt until evenly coated.

Place the potatoes in the air fryer basket in a single layer (cook in batches if necessary to avoid overcrowding). Air fry for 20-25 minutes, shaking the basket every 5 minutes, until they are golden brown and crispy.

While the potatoes cook, prepare the salsa brava. Heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat. Sauté the onion for about 5 minutes until soft and translucent.

Add half of the minced garlic, the smoked paprika, and cayenne pepper to the pan. Stir constantly for 1 minute until fragrant, being careful not to burn the spices.

Pour in the tomato puree and vinegar. Simmer on low heat for 10 minutes until the sauce thickens slightly. Season with the remaining salt.

To make the quick garlic aioli, whisk together the mayonnaise, the remaining minced garlic, and lemon juice in a small bowl until smooth.

Transfer the crispy hot potatoes to a serving platter.

Pour the warm salsa brava generously over the potatoes.

Finish by drizzling the garlic aioli over the top and serve immediately with toothpicks.