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Spicy Potatoes with Garlic 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
    • Total Time
      Prep: 35 min. Bake: 25 min.
    • Makes
      10 servings (1-3/4 cups aioli)


    • 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


    • 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.

    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.

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    Average Rating:
    • xxcskier
      Jan 25, 2020

      We loved this dish! The seasoning on the potatoes was delicious and the lemon aioli brings a bright compliment to the dish.

    • pajamaangel
      Apr 20, 2019

      No comment left

    • 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