Take a mortar, add minced garlic. Using a pestle pound the garlic until it becomes a paste. Add organic egg yolk, fresh lemon juice and season with sea salt.
Slowly pour the extra virgin Spanish olive oil, stir everything together with the pestle till it gets the consistency of a mayonnaise. Pour it into a small dish and set aside
For Brava Sauce
Take a small frying pan, add olive oil. Once the oil is heated, add minced garlic on a medium heat.Then add the tomato puree, season with sea salt and white sugar.
Lower the fire to a low heat, add chilli flakes and smoked paprika.Mix until well-combined and allow it simmer until the potatoes are done
For Cooking Potatoes
Take water in a large saucepan and bring it to a boil by stirring in salt, smoked paprika,cumin, and bay leaves.
Add the potatoes and cook until potatoes are tender but not fully cooked. Insert a fork or a toothpick into the center of a potato cube to ascertain this. Drain the potatoes. Transfer it to a wire rack to cool completely, for about 20 minutes.
Heat vegetable oil in a large pan. Lower the heat to a medium flame. Add the potatoes and cook, stirring frequently, until it turns golden brown, around 5 to 6 minutes.Transfer the fried potatoes on to a paper towels to remove excess oil and to cool slightly.
Once the potatoes are ready, transfer them into a shallow bowl, then add the Brava sauce on top of the potatoes, few spoons of the Aioli, garnish with freshly chopped parsley. Serve and enjoy this Spanish Tapas!