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Patatas Bravas and Crispy Artichokes

Patatas Bravas and Crispy Artichokes

with a Garlicky Aioli

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Rated 3.4 / 4out of 1408 ratings
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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 freeSpicy
Allergens:SoyEggsMilkTree Nuts

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 jar

Artichokes

(ContainsSoy)

1 ounce

Green Olives

4 ounce

Grape Tomatoes

¼ ounce

Parsley

2 clove

Garlic

12 ounce

Yukon Gold Potatoes

2 tablespoon

Mayonnaise

(ContainsEggs)

1 tablespoon

White Wine Vinegar

1 teaspoon

Chipotle Powder

2 ounce

Arugula

½ cup

Feta Cheese

(ContainsMilk)

1 ounce

Sliced Almonds

(ContainsTree Nuts)

Not included in your delivery

2 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat48 g
Saturated Fat8 g
Carbohydrate44 g
Sugar5 g
Dietary Fiber12 g
Protein16 g
Cholesterol25 mg
Sodium1000 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
Strainer
Large Pan
Slotted Spoon
Small Bowl
Instructionsarrow up iconarrow up icon
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Dry Artichokes
Dry Artichokes
1

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

Prep
Prep
2

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

Cook Potatoes
Cook Potatoes
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.

Cook Artichokes
Cook Artichokes
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. Set aside.

Make Aioli
Make Aioli
5

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.

Plate and Serve
Plate and Serve
6

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