Step 1

Make the potatoes: Cut each potato in half lengthwise and then into 1/2-inch wedges. Transfer to a large microwave-safe bowl, add the water, cover with a plate and microwave on HIGH for 10 minutes, or until the potatoes are barely fork tender. Pour off the water and let the potatoes cool slightly in the bowl.

Step 2

On the air fryer, select the air fry mode, set to 400 degrees and preheat until the appliance signals it’s ready.

Step 3

Add the olive oil and salt to the potatoes, and gently toss to combine. Air fry for 20 minutes, shaking the basket occasionally, or until the potatoes are golden brown and crisp.

Step 4

Make the tomato sauce: While the potatoes are frying, in a large (12-inch) skillet over medium-high heat, heat the olive oil until shimmering. Add the onion and cook, stirring frequently, until it softens and lightly browns, about 5 minutes. Add the garlic, smoked paprika, cayenne, cumin and oregano, and cook, stirring frequently, until fragrant, about 30 seconds. Add the crushed tomatoes and vinegar, stir to combine, and reduce the heat to medium. Bring to a simmer and cook, stirring occasionally, until the flavors meld, about 5 minutes. Taste, and season with salt as desired.

Step 5

Make the aioli: In a tall container big enough to fit an immersion blender, combine the aquafaba, chickpeas, vinegar, mustard, garlic and salt. Using an immersion blender, blend until smooth. (If you have a mini food processor, you can use that instead, but a standard blender doesn’t work as well for this.)

Step 6

In a glass measuring cup or other vessel with a pouring spout, combine the canola and olive oils. With the blender running, slowly drizzle the oils into the aquafaba mixture, which will expand as the emulsion forms. Taste, and season with more salt, if desired. You should have about 1 cup; you’ll need about 1/2 cup for this recipe.

Step 7

To serve, spread the tomato sauce on a large serving platter. Pile the potatoes on top and dollop here and there with aioli. Serve hot.