Chef John's Crispy Patatas Bravas

Prepare the dipping sauce by blending together minced garlic, smoked paprika, and a pinch of salt in a mortar or food processor until the mixture is well combined. Then, mix in mayonnaise, sherry vinegar, tomato paste, chipotle chile powder, and a dash of cayenne pepper until the sauce is smooth and free of lumps. Cover the bowl with a lid or plastic wrap and refrigerate the sauce until chilled, about 30 minutes.

Create the spice blend by combining a small amount of salt, black pepper, smoked paprika, and chipotle chile powder in a compact container. Set the blend aside for later use.

Prepare the potatoes by filling a large saucepan with water and adding a generous amount of salt, smoked paprika, cumin, and bay leaves. Bring the mixture to a rolling boil over high heat, then reduce the heat to low and cover the pan with a lid. Simmer the potatoes for 10 minutes, or until they are tender and infused with flavor.

Add the cooked potatoes to the seasoned water and bring the mixture to a boil once more. Continue to simmer the potatoes until they are tender but still retain some firmness, about 4-5 minutes. Check for doneness by inserting the tip of a paring knife into the center of a potato cube; it should slide in easily. Drain the potatoes and transfer them to a wire rack to cool completely, allowing about 45 minutes for this process.

Heat a generous amount of vegetable oil in a large cast iron skillet or Dutch oven over medium-high heat until it reaches 350 degrees F (175 degrees C). Add the cooled potato cubes to the hot oil and cook, stirring frequently, until they are golden brown and crispy, about 5-6 minutes. Transfer the potatoes to a baking sheet lined with paper towels and allow them to cool slightly before tossing them in a bowl with the prepared spice blend. Serve the potatoes hot, accompanied by the chilled dipping sauce.