Patatas Bravas and Crispy Artichokes with a Garlicky Aioli

Name: Patatas Bravas and Crispy Artichokes with a Garlicky Aioli
Cuisine: Latin American, American
Ingredients: 6.5 ounce Artichokes; 1 ounce Green Olives; 4 ounce Grape Tomatoes; ¼ ounce Parsley; 2 clove Garlic; 12 ounce Yukon Gold Potatoes; 2 tablespoon Mayonnaise; 3 teaspoon White Wine Vinegar; 1 teaspoon Chipotle Powder; 2 ounce Arugula; ½ cup Feta Cheese; 1 ounce Almonds; 2 tablespoon Olive Oil; Salt; Pepper

6 steps

Patatas bravas is one of Spain’s most beloved late-night snacks, and we totally understand why. It consists of crispy fried potatoes drizzled with a warm and lightly spiced aioli sauce (are you drooling yet?). You don’t have to be fumbling around the streets of Barcelona in the wee hours to appreciate it, though. We’ve added artichokes, tomatoes, and arugula to give it some veg-focused, dinner-friendly flair.

Updated at: Thu, 17 Aug 2023 13:32:37 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories533.7 kcal (27%)

Total Fat39.8 g (57%)

Carbs36.6 g (14%)

Sugars5.1 g (6%)

Protein12.5 g (25%)

Sodium936.6 mg (47%)

Fiber9.6 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

6.5 ounceArtichokes

1 ounceGreen Olives

4 ouncegrape tomatoes

0.25 ounceparsley

2clove garlic

12 ounceyukon gold potatoes

2 tablespoonmayonnaise

3 teaspoonWhite Wine Vinegar

1 teaspoonchipotle powder

2 ouncearugula

½ cupfeta cheese

1 ouncealmonds

2 tablespoonolive oil

salt

pepper

Instructions

Step 1

Wash and dry all produce. Drain artichokes, then halve lengthwise through stem ends. Pat dry between two paper towels.

Step 2

Thinly slice olives. Halve tomatoes lengthwise. Pick parsley leaves from stems. Mince or grate garlic. Peel potatoes, then cut into ½-inch cubes.

Step 3

Heat a thin layer of olive oil (we used 2 TBSP) in a large pan over medium-high heat. Add potatoes and cook, tossing occasionally, until browned and crispy all over, 8-10 minutes. Remove from pan with a slotted spoon and transfer to a paper-towel-lined plate. Season with salt and pepper. Set aside.

Step 4

Add artichokes to same pan. Cook, tossing occasionally, until browned and crisp on surface, 5-6 minutes. Remove from pan with a slotted spoon and transfer to another paper-towel-lined plate. Season with salt and pepper.

Step 5

In a small bowl, combine mayonnaise, 1 TBSP vinegar (we sent more), a pinch of garlic, and a pinch of chipotle powder. Season with salt, pepper, and more garlic and chipotle powder, as desired.

Step 6

Divide arugula between plates. Top with potatoes, artichokes, tomatoes, olives, feta cheese, and almonds. Drizzle with aioli and garnish with parsley.

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