Mashed potatoes will be around every year, but this year needs a single dish that has it all, since you’ll most likely be doing the cooking yourself and won’t have the manpower (or the need) for a meal with a million different dishes. Inspired by the Spanish appetizer patatas bravas, this recipe has everything you could need for Thanksgiving: crispy bacon fat fried potatoes, Brussels sprouts, bacon bits, a tangy lemon aioli topping. Onions, garlic, paprika, cayenne and bay leaf bring a little bit of Spanish flair to the dish, while the potatoes and Brussels sprouts provide that quintessentially fall feeling.

Considering you’ll probably be using the oven for turkey, dessert, and stuffing, this tasty side dish comes together in just fifteen minutes on the stove, so you won’t have another thing waiting in line to be baked. It can easily be made vegetarian too — just ditch the bacon fat for some neutral oil and feel free to swap the bacon bits for some crisped-up soy chorizo, or just leave them out all together (If you want to go full vegan, opt for Vegenaise in the aioli instead of regular mayo.) The aioli can be made in just a few minutes since it uses mayo as a shortcut, and if you want to cut down even more Thanksgiving day cooking, make it the night before.

Pan-Fried Potatoes With Brussels Sprouts, Bacon, and Lemon Aioli

Yield: 4-5 servings

Time: 15-20 minutes

Ingredients

• 4-5 slices thick cut bacon, chopped
• 4-5 medium sized golden potatoes, chopped into 1 inch pieces
• 8 oz. Brussels sprouts, quartered
• ¼ yellow onion, finely chopped
• 2-3 cloves garlic, minced
• ½ tsp. smoked paprika
• ¼ tsp. dashes cayenne pepper
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste

Aioli

• ¼ cup Kewpie or other mayo
• 2 tsp. lemon juice
• ½ tsp. lemon zest
• 1 clove garlic, minced
• Kosher salt and freshly ground black pepper, to taste

Preparation

Step 1

Line a plate with a paper towel. Cook the chopped bacon in a heavy-bottomed skillet over medium high heat until pieces are almost crispy. Remove bacon pieces and place onto the plate, reserving the fat. Strain out burnt bacon pieces from the fat using a fine meshed colander if necessary. Return 2 tbsp. fat to the skillet.

Step 2

Heat bacon fat over medium heat. Add in the potatoes, and allow them to sear until golden brown, stirring only occasionally. After about 5-6 minutes, add in the Brussels sprouts. Let the Brussels sprouts cook for about 5 minutes, or until most of them begin to brown on the surface.

Step 3

Add in onions and garlic, stirring frequently until onions begin to turn translucent, about two minutes. Add in the paprika, cayenne pepper, bay leaf, and a few pinches of black pepper, and stir to combine.

Step 4

Add chopped bacon pieces back into the skillet. Season with salt and pepper to taste. Remove bay leaf. Set mixture aside while making the aioli.

Step 5

To make the aioli, combine mayo with lemon juice, zest, and garlic. Stir to combine and season with salt and pepper to taste. Drizzle potatoes and Brussels sprouts with the aioli to serve.

This recipe is part of The Interlude’s Thanksgiving Week. Check out the other recipes here.