Crispy Patatas Bravas with Artichokes and Garlic Aioli

Patatas bravas, the iconic Spanish tapas dish of crispy fried potatoes with a spicy sauce, gets a fresh twist in this hearty dinner. We’ve added tender artichokes, juicy tomatoes, briny olives and creamy feta to create a satisfying meal that’s full of vibrant flavors and textures.

The star of the show is the quick homemade aioli, made with mayonnaise, white wine vinegar, garlic and chipotle powder. Its smoky heat perfectly complements the crispy potatoes and artichokes, while the peppery arugula and crunchy almonds add freshness and crunch. Serve this dish as a main course or a shareable appetizer-it’s sure to become a favorite.

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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 the artichokes, then halve them lengthwise through the stem ends. Pat dry between two paper towels.
2. Thinly slice the olives. Halve the grape tomatoes lengthwise. Pick the parsley leaves from the stems and set aside. Mince or grate the garlic. Peel the potatoes, then cut them 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. Set aside.
5. In a small bowl, combine the mayonnaise, 1 tablespoon white wine vinegar, a pinch of garlic and a pinch of chipotle powder. Season with salt and pepper and add more garlic and chipotle powder to taste.
6. Divide the arugula between plates. Top with the potatoes, artichokes, tomatoes, olives, feta and almonds. Drizzle with the aioli and garnish with parsley.

Recipe Tips

FAQ

Can I make this dish ahead of time?

The potatoes and artichokes are best served immediately after cooking to maintain their crispiness. However, you can prepare the aioli and chop the vegetables in advance.

What can I use instead of chipotle powder?

You can substitute with smoked paprika mixed with a pinch of cayenne pepper for a similar smoky heat.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure that your mayonnaise and other ingredients are certified gluten-free if needed.