Taste of Home
Spicy Potatoes with Garlic Aioli
TOTAL TIME: Prep: 35 min. Bake: 25 min.
YIELD: 10 servings (1-3/4 cups aioli).
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
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3 pounds medium Yukon Gold potatoes, cut into 1-1/2-inch cubes (about 8 potatoes)
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2 tablespoons olive oil
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2 garlic cloves, minced
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2 tablespoons smoked paprika
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2 teaspoons garlic powder
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1-1/2 teaspoons chili powder
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1-1/2 teaspoons ground cumin
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1/4 teaspoon salt
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1/4 teaspoon crushed red pepper flakes
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1/8 teaspoon pepper
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AIOLI:
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1-1/2 cups mayonnaise
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3 tablespoons lemon juice
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3 garlic cloves, minced
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1 tablespoon minced fresh chives plus additional for topping
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1 teaspoon red wine vinegar
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1/4 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
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.
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2.
Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; sprinkle over potatoes. Gently toss to coat. Transfer potatoes to 2 greased 15x10x1-in. baking pans, spreading into a single layer. Bake until crispy, about 25 minutes, stirring potatoes and rotating pans halfway through cooking.
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3.
For aioli, combine ingredients until blended. Transfer potatoes to a serving platter; sprinkle with chives. Serve warm with aioli.
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.
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