Combine water, garlic, shallot, thyme, lemon, salt, and potatoes in stock pot
Bring to a boil and simmer, covered, for 12-15 minutes, until potatoes are tender
Drain potatoes and cool for 10 minutes
Combine cornstarch, paprika, and cayenne in a small bowl. Set aside.
Smash potatoes gently between two baking sheets until they are in slightly flattened circles
Line a baking sheet with parchment paper
Roll smashed potatoes in cornstarch mix and coat on all sides
Place on parchment lined baking pan and freeze for at least 2 hours
Heat butter in small skillet over medium heat until melted
Add drained capers and cook for 5 minutes
Remove capers from butter and cool for 15 minutes
Combine Greek yogurt, lemon zest and juice, and salt in a small bowl. Add reserved capers. Season with pepper, to taste.
Refrigerate until ready to serve
Combine mayonnaise, smoked paprika, lemon juice and zest, chives, and garlic in a small bowl
Refrigerate until ready to serve
Preheat oil in deep fryer to 350°F
Drain capers and fry for 3-5 minutes, until crispy. Drain on paper towels.
Remove potatoes from freezer and fry for 3 minutes, until crispy
Top potatoes with Manchego cheese, fried capers, and micro cilantro
Serve with caper yogurt and paprika aïoli