In a large bowl combine the potatoes with the olive oil, paprika, salt and pepper. Toss well to combine and spread out on a nonstick baking sheet. Roast the potatoes in the oven for 20-25 minutes or until they are golden and crispy, turning them over on the pan about halfway through the cooking process. Remove from the oven and keep warm.
While the potatoes are roasting prepare the ingredients for the salad and the aioli. Wash and dry the arugula and set aside. To make the marinated peppers, combine the peppers in a medium bowl along with the olive oil, capers, parsley, garlic, salt, paprika, and oregano, stir gently to combine and set aside (this can be done up to 3 days before and held in the fridge until ready to use, before using bring the peppers to room temp).
To make the aioli, combine the mayonnaise, lemon juice, garlic, and lemon zest in a small bowl until everything is combined. If desired transfer the aioli to a squeeze bottle.
To plate up the Patatas Bravas bowls, place the crispy warm potatoes in the bottom of some shallow serving bowls. Lightly toss the arugula with the roasted peppers and portion the salad on top of the potatoes. Drizzle the top of each dish with the aioli and garnish with the Manchego Cheese. Serve immediately. Enjoy!
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