Crispy Patatas Bravas with Artichokes and Garlic Aioli

This Spanish-inspired skillet dish brings together crispy potatoes and artichokes, tossed with juicy tomatoes, briny olives, peppery arugula, creamy feta and crunchy almonds. It’s a satisfying, veg-forward meal that’s perfect for a quick weeknight dinner.

The star is the smoky chipotle aioli-a simple blend of mayonnaise, white wine vinegar, garlic and chipotle powder. Drizzle it over the warm skillet ingredients for a burst of flavor that ties everything together.

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Ingredients

1 jar 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

1 tablespoon 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 artichokes, then halve lengthwise through stem ends. Pat dry between two paper towels.
2. Thinly slice olives. Halve tomatoes lengthwise. Pick parsley leaves from stems. Mince or grate garlic. Peel potatoes, then 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 potatoes and cook, tossing occasionally, until browned and crispy all over, 8-10 minutes. Remove with a slotted spoon to a paper-towel-lined plate. Season with salt and pepper. Set aside.
4. Add artichokes to the same pan. Cook, tossing occasionally, until browned and crisp on the surface, 5-6 minutes. Remove with a slotted spoon to another paper-towel-lined plate. Season with salt and pepper. Set aside.
5. In a small bowl, combine mayonnaise, 1 tablespoon white wine vinegar, a pinch of garlic and a pinch of chipotle powder. Season with salt, pepper and more garlic and chipotle powder to taste.
6. Divide arugula between plates. Top with potatoes, artichokes, tomatoes, olives, feta and almonds. Drizzle with aioli and garnish with parsley.

Recipe Tips

FAQ

Can I use frozen artichokes instead of jarred?

Yes, thaw and pat dry thoroughly before frying to ensure they get crispy.

What can I substitute for chipotle powder?

Smoked paprika or a pinch of cayenne mixed with regular paprika can work.

Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free. Double-check labels on mayonnaise and feta if needed.