Crispy Spanish Potatoes with Artichokes and Garlic Aioli

This Spanish-inspired dish brings together crispy fried potatoes and artichokes, tossed with fresh tomatoes, briny olives and peppery arugula. A smoky chipotle aioli adds a creamy, spicy kick that ties everything together.

Perfect as a hearty appetizer or a light dinner, this recipe is packed with texture and flavor. The golden potatoes and artichokes are pan-fried to perfection, then topped with crumbled feta and toasted almonds for extra crunch.

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Ingredients

6.5 ounce ArtichokesView ingredient guideLike ingredientDislike ingredient

1 ounce Green OlivesView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

3 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Drain the artichokes and halve them lengthwise through the stem ends. Pat dry between two paper towels.
2. Thinly slice the olives. Halve the tomatoes lengthwise. Pick the parsley leaves from the stems. Mince or grate the garlic. Peel the potatoes and cut into ½-inch cubes.
3. Heat a thin layer of olive oil (about 2 tablespoons) in a large pan over medium-high heat. Add the potatoes and cook, tossing occasionally, until browned and crispy all over, 8-10 minutes. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Season with salt and pepper. Set aside.
4. Add the artichokes to the same pan. Cook, tossing occasionally, until browned and crisp on the surface, 5-6 minutes. Remove with a slotted spoon and transfer to another paper-towel-lined plate. Season with salt and pepper.
5. In a small bowl, combine the mayonnaise, 1 tablespoon vinegar (you’ll have extra), a pinch of garlic and a pinch of chipotle powder. Season with salt, pepper and more garlic and chipotle powder to taste.
6. Divide the arugula between plates. Top with the potatoes, artichokes, tomatoes, olives, feta cheese and almonds. Drizzle with the aioli and garnish with parsley.

Recipe Tips

FAQ

Can I use frozen artichokes instead of canned?

Yes, thaw and pat them dry before cooking to ensure they crisp up.

What can I substitute for chipotle powder?

Smoked paprika mixed with a pinch of cayenne works well.

Is this dish served warm or cold?

It’s best served warm, but the components can be enjoyed at room temperature.