Preheat your oven to 425°F (220°C). In a large mixing bowl, toss the cubed potatoes with olive oil, 1 tsp salt, and black pepper until each piece is well coated.

Spread the potatoes in a single layer on a baking sheet. Roast for 40–45 minutes, flipping once halfway through, until the edges are crisp and golden brown.

Meanwhile, combine minced garlic, smoked paprika, and ½ tsp salt in a mortar and pestle or small food processor. Grind into a smooth paste.

In a bowl, whisk together the garlic-paprika paste, mayonnaise, sherry vinegar, tomato paste, chipotle chile powder, and cayenne pepper until creamy. Cover and refrigerate for at least 15 minutes to let flavors meld.

Transfer roasted potatoes to a serving platter. Drizzle generously with the brava sauce, tossing lightly to coat.

Garnish with an extra sprinkle of smoked paprika or chopped fresh parsley. Serve hot and enjoy!