Spicy Potatoes with Garlic Aioli

  Side Dishes

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.

Spicy Potatoes with Garlic Aioli

Average Rating: 4.75

TOTAL TIME: Prep: 35 min. Bake: 25 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

Instructions

  • 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.
  • 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.
  • 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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