Preheat the oven to 425 degrees. Add 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. Line two baking sheets with parchment paper and drizzle each with about 1 Tbsp olive oil. Evenly 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. Bake until potatoes are golden brown and crispy, about 25-30 minutes. Meanwhile, 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. Serve warm potatoes alongside red pepper sauce for dipping.