Crispy Spanish Potatoes with Artichokes and Smoky Aioli

This vibrant Spanish-inspired skillet dish brings the bold flavors of a classic tapas bar right to your kitchen. Crispy golden potatoes and artichokes are tossed with juicy tomatoes, briny olives and peppery arugula, then finished with a smoky chipotle aioli and crumbled feta.

Perfect as a hearty vegetarian main or a shareable side, this recipe comes together in just 30 minutes. The combination of textures-crunchy almonds, creamy feta and tender artichokes-makes every bite exciting. Serve it warm or at room temperature for a satisfying meal any night of the week.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView 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 of the 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 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 very dry before cooking to ensure they get crispy.

What can I substitute for chipotle powder?

Smoked paprika mixed with a pinch of cayenne works well as a substitute.

Is this dish gluten-free?

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