Peel (optional) and cut the Potatoes into roughly 1–1½ inch cubes so they cook evenly; set aside in cold water to prevent browning.
Rehydrate the Dried choricero peppers by soaking them in hot water for 15–20 minutes, then remove stems and seeds and roughly chop (reserve some soaking liquid) or purée into a paste.
Heat the Extra-virgin olive oil in a large sauté pan or cazuela over medium heat, then add the sliced Onions and cook gently until soft and translucent, about 8–10 minutes.
Add minced Garlic to the softened onions and cook for 30–60 seconds until fragrant.
Stir in the chopped or puréed choricero pepper and cook briefly to marry the flavors, using a splash of the reserved soaking liquid if the mixture seems too dry.
Drain the potatoes and add them to the pan, stirring to coat with the pepper-onion mixture; add the Bay leaf and enough Vegetable stock to just cover the potatoes.
Bring to a gentle simmer, cover, and cook until the potatoes are tender when pierced with a fork, about 15–20 minutes depending on size.
Uncover and increase the heat slightly to reduce the sauce to a glossy, slightly thickened consistency if desired; taste and season with Salt as needed.
Serve warm as a rustic side dish or a light main—finish with an extra drizzle of olive oil if you like for shine and richness.
