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

Total Time Prep: 35 min. Bake: 25 min.

Yield 10 servings (1-3/4 cups aioli)

Contest Winner

Test Kitchen Approved

The potatoes may look small, but each piece is packed with big flavor from a spice mix that makes this dish anything but ordinary. Garlic aioli helps tame the heat.

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 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.
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.

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

Recipe Creator