Patatas Bravas and Crispy Artichokes

Name: Patatas Bravas and Crispy Artichokes with a Garlicky Aioli
Total time: 30 min
Yield: 2
Cuisine: Spanish
Ingredients: 1 jar Artichokes; 1 ounce Green Olives; 4 ounce Grape Tomatoes; ¼ ounce Parsley; 2 clove Garlic; 12 ounce Yukon Gold Potatoes; 2 tablespoon Mayonnaise; 1 tablespoon White Wine Vinegar; 1 teaspoon Chipotle Powder; 2 ounce Arugula; ½ cup Feta Cheese; 1 ounce Almonds; 2 tablespoon Olive Oil; Salt; Pepper

with a Garlicky Aioli

Recipe Development TeamPublished on October 25, 2017

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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 a some veg-focused, dinner-friendly flair.

Tags:

Gluten-free

•Spicy

Allergens:

Soy

•Eggs

•Milk

•Tree Nuts

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 jar

Artichokes

(Contains: Soy)

1 ounce

Green Olives

4 ounce

Grape Tomatoes

¼ ounce

Parsley

2 clove

Garlic

12 ounce

Yukon Gold Potatoes

2 tablespoon

Mayonnaise

(Contains: Eggs)

1 tablespoon

White Wine Vinegar

1 teaspoon

Chipotle Powder

2 ounce

Arugula

½ cup

Feta Cheese

(Contains: Milk)

1 ounce

Almonds

(Contains: Tree Nuts)

Not included in your delivery

2 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2552 kJ

Calories610 kcal

Fat46 g

Saturated Fat8 g

Carbohydrate43 g

Sugar5 g

Dietary Fiber12 g

Protein16 g

Cholesterol25 mg

Sodium1020 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

•Paper Towel

•Strainer

•Large Pan

•Slotted Spoon

•Small Bowl

Instructions

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

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

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.

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. Set aside.

In a small bowl, combine mayonnaise, 1 TBSP white wine 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.

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