For Patatas Bravas: Place diced potatoes in a large bowl and cover with cold water by a few inches. Let soak for at least 10 minutes, then drain and dry thoroughly with a kitchen towel.

While potatoes are soaking, heat a thin layer of peanut oil over medium-high heat in a large, heavy-bottomed skillet, preferably cast iron.

Once oil is nice and hot, place dried potatoes in an even layer and fry until golden brown. Flip potatoes and let the other side brown as well. Once they are mostly browned all over, reduce heat to low and let cook, stirring occasionally, until tender when pierced with a knife, about 20-30 minutes total.

Remove potatoes to a plate lined with a kitchen towel and sprinkle with a good pinch of salt while they're still nice and hot.

For Chipotle Aioli: Place all ingredients (chipotle chile through salt) in a food processor and purée until smooth. Alternately, finely chop the chipotle chile and stir all the ingredients together in a small bowl.

Serve patatas bravas with chipotle aioli alongside, sprinkling chopped cilantro and green onion over top, if desired.