Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
Parboil the diced potatoes by placing in a pot of hot water and cook on medium-high, uncovered, for 8 minutes or until just tender. Drain the potatoes then place on a few towels to dry.
Meanwhile, make the seasoning rub by combining the smoked paprika, garlic powder, chili powder, cumin, onion powder and crushed red pepper flakes together and mix well.
Place the dried potatoes ion a large bowl then drizzle with the olive oil; mix well. Sprinkle the seasoning mix on the potatoes along with some sea salt and freshly cracked pepper, to taste. Gently mix until evenly coated. Pour the seasoned potatoes onto the prepared baking sheet.
Bake for 25 minutes, stirring and rotating baking sheet halfway through cooking. Add minced garlic and toss to coat evenly. Continue to bake for 1-2 minutes.
Make the lemon-garlic aioli while the potatoes are baking by combining the mayonnaise, lemon juice, minced garlic, white wine vinegar, sea salt and freshly cracked pepper, to taste, in a small bowl. Whisk until well combined then place in the refrigerator to allow flavors to mingle.
Place the crispy potatoes on a serving plate.
Serve immediately with the lemon-garlic aioli on the side. Enjoy!