Preheat the oven to 425 degrees. \nAdd potatoes to a large pot of salted, cold water. Bring to a boil and cook until potatoes are fork tender, about 15 minutes. Drain and let cool slightly. \nLine two baking sheets with parchment paper and drizzle each with about 1 Tbsp olive oil. \nEvenly distribute potatoes onto the prepared baking sheets. Using a potato masher or other flat-bottomed kitchen object, gently smash each potato to about ½-inch thick. Drizzle each baking sheet with 2 Tbsp olive oil and sprinkle each with 1 tsp each Cuba spice and kosher salt. \nBake until potatoes are golden brown and crispy, about 25-30 minutes. \nMeanwhile, make your dipping sauce by adding roasted red peppers, almonds, mayonnaise, sherry vinegar, 2 tsp Cuba spice and ½ tsp salt to a blender or food processor. Blend on medium speed until mostly combined. Turn the motor to low and, with the motor running, slowly drizzle in 1\/4 cup olive oil until smooth and creamy. Season to taste with salt.\nServe warm potatoes alongside red pepper sauce for dipping.