For the Patatas Bravas: Preheat your air fryer to 290 degrees. In a large bowl, toss together the potatoes, salt, paprika and olive oil. Place the coated potatoes into the basket of the air fryer and set the timer for 25 minutes.

While the potatoes are cooking, prepare the Vegan Avocado Aioli. Next, place about 1 teaspoon of Sriracha directly onto four plates.

Once the potatoes are ready, add one cup of air-fried potatoes to each plate. Using a pair of kitchen shears, cut off and discard one corner of the sandwich bag that contains the Vegan Avocado Aioli. Squeeze the bag to garnish each plate with a swirl of Vegan Avocado Aioli and then a small sprinkle of chopped parsley. Serve each place with classic martini picks.

For the Vegan Avocado Aioli: Into your food processor or mini-prep, add the lemon juice, garlic, avocado flesh, and salt. Blend until very smooth.

Using a rubber spatula, transfer the purée to a zip-top sandwich bag.

Press out all of the air before closing; this will keep the avocado from turning brown.

Place the bag in the fridge until you’re ready to garnish the patatas bravas.