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.
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Yukon Gold Potatoes
White Wine Vinegar
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.