Crispy Patatas Bravas with Artichokes and Garlic Aioli

This Spanish-inspired skillet dish brings together crispy golden potatoes and tender artichokes, all tossed with juicy tomatoes, briny olives and creamy feta. A smoky chipotle aioli adds a kick, while fresh arugula keeps it light.

Perfect for a quick weeknight dinner or a shareable tapas-style meal, this recipe is naturally gluten-free and packed with bold flavors. Ready in just 30 minutes, it’s a crowd-pleaser that feels special without the fuss.

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Ingredients

1 ArtichokesView ingredient guideLike ingredientDislike ingredient

12 Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 ArugulaView ingredient guideLike ingredientDislike ingredient

4 Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 AlmondsView ingredient guideLike ingredientDislike ingredient

2 MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ParsleyView ingredient guideLike ingredientDislike ingredient

1 Chipotle PowderView ingredient guideLike ingredientDislike ingredient

1 Green OlivesView ingredient guideLike ingredientDislike ingredient

2 Olive OilView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Drain the artichoke, then halve it lengthwise through the stem. 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, 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 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 artichoke halves 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. Set aside.
5. In a small bowl, combine the mayonnaise, 1 tablespoon white wine vinegar, a pinch of the minced garlic and a pinch of chipotle powder. Season with salt and pepper and add more garlic or 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 thoroughly before frying to ensure they crisp up.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on mayonnaise and vinegar to be sure.

Can I make the aioli ahead of time?

Absolutely! The aioli can be prepared up to 2 days in advance and stored in the refrigerator.