Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Toss the potato cubes with 2 tablespoons of olive oil and the salt until evenly coated. Spread them in a single layer on the prepared baking sheet, ensuring they aren't touching.

Roast the potatoes for 35-40 minutes, flipping them halfway through, until they are deep golden brown and crispy on the edges.

While the potatoes roast, prepare the bravas sauce. Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.

Add the minced garlic, smoked paprika, and cayenne pepper to the pan. Stir constantly for 1 minute until fragrant, being careful not to burn the spices.

Pour in the crushed tomatoes and vinegar. Reduce heat to low and simmer for 10-15 minutes until the sauce thickens considerably. Season with a pinch of salt to taste.

Prepare the quick aioli by whisking together the mayonnaise, grated garlic, and lemon juice in a small bowl until smooth.

Remove the crispy potatoes from the oven and transfer them to a serving platter.

Drizzle the warm spicy tomato sauce generously over the potatoes, followed by dollops or a drizzle of the garlic aioli. Serve immediately with toothpicks.