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Crispy Artichoke & Patatas Bravas Salad

Crispy Artichoke & Patatas Bravas Salad

with Goat Cheese & Toasted Almonds

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Patatas bravas is Spain’s most beloved late-night snack. What could be better than crispy fried potatoes with a spicy aioli sauce? We’ve taken the flavors of patatas bravas and transformed them into a virtuous salad, complete with almonds, goat cheese, and juicy tomatoes. Olé!

Tags:Veggie
Allergens:MilkTree NutsEggs

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 jar

Artichoke hearts

12 ounce

Idaho Potato

4 ounce

Arugula

1 bunch

Grape Tomatoes

¼ cup

Goat Cheese

(ContainsMilk)

1 ounce

Almonds

(ContainsTree Nuts)

3 tablespoon

Mayonnaise

(ContainsEggs)

1 teaspoon

Chipotle Powder

1 tablespoon

White Wine Vinegar

2 clove

Garlic

1 bunch

Parsley

Not included in your delivery

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2665.208 kJ
Calories637 kcal
Fat45 g
Saturated Fat0 g
Carbohydrate48 g
Sugar0 g
Dietary Fiber8 g
Protein16 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Halve the artichokes lengthwise and pat dry between two layers of paper towels. Halve the tomatoes. Pick the parsley leaves off the stems. Mince or grate the garlic. Peel and dice the Idaho potato into 1⁄2–inch pieces. HINT: Be sure to cut the potatoes as evenly as possible; use the ruler above for help!

2

Heat a 1⁄4–inch layer of oil in a large pan over medium-high heat. Add the potatoes and fry for 6-7 minutes, turning to cook on all sides, until golden brown and crispy. Remove from oil and reserve on a paper-towel lined plate. Season with salt and pepper.

3

Add the artichokes to the same pan and fry for 6-7 minutes, turning to cook on all sides, until golden brown and crispy. Remove from oil and reserve on a paper-towel lined plate. Season with salt and pepper.

4

Make the chipotle dressing: in a small bowl, mix together the mayonnaise, white wine vinegar, garlic (to taste) and chipotle powder (to taste). Season with salt and pepper.

5

Plate the arugula and top with tomatoes, sliced almonds, goat cheese, potatoes, and artichokes. Drizzle with chipotle dressing, garnish with parsley leaves, and enjoy!