For the Sauce
Heat oil in small saucepan on low heat
Add garlic, paprika, salt and cayenne and cook 30 seconds.
Add tomato paste and cook for 30 seconds.
Whisk in water and bring to a boil, then reduce to a simmer for 4-5 minutes until thickened.
Transfer sauce to bowl, stir in vinegar
Let cool completely then whisk in mayonnaise.
Can be refrigerated up to 24 hours but should be served at room temperature.
For the Potatoes
Bring 8 cups water to a boil in large saucepan, add baking soda and all the potatoes, return to boil and boil for 1 minute.
Drain potatoes
Return potatoes to saucepan on low heat, shaking occasionally until all surface moisture is evaporated.
Remove from heat. Add 1 1/2 tsp salt and stir potatoes with a rubber spatula.
Transfer potatoes to a rimmed baking sheet in single layer to cool.
Heat oil in large Dutch oven over high heat until 375 degrees.
Add all potatoes (they should be just submerged in oil.
Cook, stirring occasionally with a wire skimmer or slotted spoon until golden brown and crispy.
Transfer potatoes to a paper towel lined wire rack set in a rimmed baking sheet
Season potatoes with salt
Spoon 1/2 cup of sauce on bottom of large platter (or 2 tbsp sauce on individual plates)
Arrange potatoes on platter (or plates) and serve immediately
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