Spicy Potatoes with Garlic Aioli

Name: Spicy Potatoes with Garlic Aioli
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 10 servings (1-3/4 cups aioli).
Ingredients: 3 pounds medium Yukon Gold potatoes, cut into 1-1/2-inch cubes (about 8 potatoes); 2 tablespoons olive oil; 2 garlic cloves, minced; 2 tablespoons smoked paprika; 2 teaspoons garlic powder; 1-1/2 teaspoons chili powder; 1-1/2 teaspoons ground cumin; 1/4 teaspoon salt; 1/4 teaspoon crushed red pepper flakes; 1/8 teaspoon pepper; AIOLI:; 1-1/2 cups mayonnaise; 3 tablespoons lemon juice; 3 garlic cloves, minced; 1 tablespoon minced fresh chives plus additional for topping; 1 teaspoon red wine vinegar; 1/4 teaspoon salt; 1/4 teaspoon pepper

This is my take on Spanish patatas bravas. The potatoes are tossed in a flavorful spice mix and then finished to a crispy golden brown. The garlic aioli takes it over the top for an unconventional potato salad that'll be a hit at any party. —John Stiver, Bowen Island, British Columbia

Ingredients

3 pounds medium Yukon Gold potatoes, cut into 1-1/2-inch cubes (about 8 potatoes)
2 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons smoked paprika
2 teaspoons garlic powder
1-1/2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
AIOLI:
1-1/2 cups mayonnaise
3 tablespoons lemon juice
3 garlic cloves, minced
1 tablespoon minced fresh chives plus additional for topping
1 teaspoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Preheat oven to 375°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until just tender. Drain; pat dry with paper towels. Transfer potatoes to a mixing bowl. Toss potatoes in oil and minced garlic to coat evenly.
Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; sprinkle over potatoes. Gently toss to coat. Transfer potatoes to two greased 15x10x1-in. baking pans, spreading into a single layer. Bake until crispy, about 25 minutes, stirring potatoes and rotating pans halfway through cooking.
For aioli, combine ingredients until blended. Transfer potatoes to a serving platter; sprinkle with chives. Serve warm with aioli.

Test Kitchen tips

The seasoning blend gives these potatoes a nice kick; smoked paprika makes them taste as if they were cooked over an open fire.

Remember this spice mix the next time you're prepping Tater Tots, and sprinkle some on for an upgrade.

Nutrition Facts

3/4 cup potatoes with about 3 tablespoons aioli: 469 calories, 34g fat (5g saturated fat), 3mg cholesterol, 396mg sodium, 37g carbohydrate (3g sugars, 4g fiber), 5g protein.

Originally published as Patatas Bravas with Bravas Sauce and Garlic Aioli in Taste of Home Summer 2018

Reviews

My Review

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Average Rating:

NH-rescue

Dec 27, 2018

Oh, yes! This is a great spicy potato dish! The mix on the potatoes is just right and the aioli is a nice creamy addition. I used a little less mayo and a little more garlic (from a tube of garlic) and red wine vinegar in the aioli to add some tang.
aug2295

Jun 3, 2018

The potatoes were crispy and flavorful. The kick from the chili pepper and red pepper were a bonus and the aioli neutralized the heat a bit. I had halved the recipe because there are only four of us but we ate it all