Spicy potato with garlic aioli


This is my take on the Spanish patata bravas. The potatoes are tossed into a fragrant spice mixture and then brought to a crispy golden brown color. Garlic aioli is perceived as an unconventional potato salad that will be a hit at any party. John Stever, Bowen Island, British Columbia

Recipe information:

Cooking time: Prep: 35 min. Bake: 25 min.
Servings: 10 servings (1-3/4 cups of aioli)
3 pounds medium Yukon Gold potatoes
cut into 1-1/2-inch cubes (about 8 potatoes)
2 tablespoons olive oil
2 garlic cloves
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
1/8 teaspoon pepper
1-1/2 cups mayonnaise
3 tablespoons lemon juice
3 garlic cloves
1 tablespoon chopped fresh green onions, plus extra for topping
1 teaspoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper


Preheat oven to 375°. Place the potatoes in the broiler; Add water to cover. Boil. Reduce heat; cook, covered, 8-10 minutes or until done.
Drain; dry with paper towels. Transfer potatoes to a bowl. Spread potatoes in oil and chopped garlic evenly.
Combine paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; sprinkle with potatoes. Stir gently to coat.
Transfer potatoes to two greased 15x10x1-in. trays laid out in one layer. Roast until crispy, about 25 minutes, stirring potatoes and turning pans halfway through cooking.
For the aioli, mix the ingredients until blended. Transfer potatoes to a dish; sprinkle with onions.
Serve warm with aioli.