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We cut and peel the potatoes.
We put them in to cook with 2 bay leaves and a spoonful of salt. They must be covered by water.
Put the pot on high heat until the potatoes boil. Cook for 20 minutes.
While the potatoes are cooking, peel the garlic and cut it into slices.
Put the garlic in a frying pan with a drizzle of oil until they are golden brown.
When the potatoes are finished, strain them, saving a glass of the water in which the potatoes were cooked.
Remove the skillet from the fire and pour in the two tablespoons of paprika. Stir.
Put the water from the potatoes over the heat with the paprika, and when a homogeneous mixture is left, turn off the heat.
Mash the potatoes with a fork or pass through a raisin purée.
Pour the paprika mixture over the potatoes and stir until mixed.
Add the remaining water from the cooking of the potatoes to adjust thickness.
Stir in a frying pan until the bacon or torreznos is crispy.
Serve the revolconas potatoes hot with the bacon on top.