Patatas Bravas crispy twice cooked potatoes with a spicy aioli. Potatoes, baking soda, oil, garlic, smoked paprika, cayenne, tomato paste, sherry vinegar, mayonnaise. Peel and cut potato into bite size pieces, bring water to rolling boil add 1/4 tsp baking soda, add potatoes when water boils again cook for one minute. Drain and place back in pan on medium heat until water evaporates. Add some salt and stir with rubber spatula until potatoes have a starchy coating. Spoon onto baking sheet and let cool. Smash garlic to a paste, heat a little oil and add garlic, paprika and cayenne. Add 1/4 cup water and cook until sauce thickens. Pour into bowl and add a little vinegar. Let cool. Heat several inches of oil in Dutch oven to 375 add all the potatoes and cook until golden brown. When sauce has cooled add 2 tbs of mayo and whisk. Serve hot potatoes with the sauce.