Crispy Artichoke and Patatas Bravas Salad with Goat Cheese and Chipotle Dressing

This vibrant salad takes the beloved flavors of Spanish patatas bravas-crispy fried potatoes with a spicy aioli-and transforms them into a fresh, satisfying meal. Crispy artichoke hearts join golden potato cubes, all tossed with peppery arugula, juicy grape tomatoes, creamy goat cheese and toasted almonds. A smoky chipotle dressing ties everything together, making this dish perfect for a light lunch or a hearty dinner.

Best of all, it comes together in under 40 minutes with simple ingredients. The contrast of warm, crunchy vegetables and cool, tangy cheese creates a texture and flavor combination that will have you coming back for more. Olé!

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Ingredients

1 jar Artichoke HeartsView ingredient guideLike ingredientDislike ingredient

12 ounce Idaho PotatoView ingredient guideLike ingredientDislike ingredient

4 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 bunch Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Goat CheeseView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

3 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 bunch ParsleyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Halve the artichoke hearts lengthwise and pat them dry between two layers of paper towels. Halve the grape tomatoes. Pick the parsley leaves from the stems and set aside. Mince or grate the garlic. Peel the Idaho potato and cut into 1/2-inch cubes, ensuring they are as even as possible for uniform cooking.
2. Heat about 1/4 inch of oil in a large pan over medium-high heat. Add the potato cubes and fry for 6-7 minutes, turning occasionally, until golden brown and crispy on all sides. Transfer to a paper-towel-lined plate and season with salt and pepper.
3. In the same pan, add the artichoke halves and fry for 6-7 minutes, turning once or twice, until golden brown and crispy. Remove to a paper-towel-lined plate and season with salt and pepper.
4. Prepare the chipotle dressing: In a small bowl, combine the mayonnaise, white wine vinegar, minced garlic (to taste) and chipotle powder (to taste). Whisk until smooth. Season with salt and pepper.
5. Arrange the arugula on a serving platter or individual plates. Top with the halved tomatoes, sliced almonds, crumbled goat cheese, crispy potatoes and crispy artichokes. Drizzle with the chipotle dressing, garnish with parsley leaves and serve immediately.

Recipe Tips

FAQ

Can I use canned artichokes instead of jarred?

Yes, canned artichoke hearts work well. Just drain and pat them dry before frying.

Is there a substitute for chipotle powder?

Smoked paprika mixed with a pinch of cayenne pepper can mimic the smoky heat of chipotle powder.

Can I make this salad ahead of time?

It’s best enjoyed immediately while the potatoes and artichokes are crispy. You can prep the dressing and chop vegetables in advance, but fry and assemble just before serving.