Chef John's Patatas Bravas

Combine garlic 1/2 teaspoon smoked paprika and a pinch of salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise sherry vinegar tomato paste 1/4 teaspoon chipotle chile powder and cayenne pepper until combined. Cover and refrigerate dipping sauce.

Mix 1 tablespoon salt black pepper 1/2 teaspoon smoked paprika and 1/2 teaspoon chipotle chile powder together in a small bowl. Set spice blend aside.

Pour water into a large saucepan and stir 1 tablespoon salt 1 teaspoon smoked paprika cumin and bay leaves into water. Bring to a boil reduce heat to low and cover; simmer for 10 minutes.

Stir potatoes into water-paprika mixture bring to a boil and simmer until potatoes are tender but not fully cooked 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely about 45 minutes.

Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C). Add cooled potato cubes and cook stirring frequently until golden brown 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with spice blend and serve with dipping sauce.