For the potatoes: Preheat the oven to 450 degrees F.
Put the potatoes in a large saucepan and cover with cold water, then season with 1 tablespoon salt and bring to a boil. Cook until the potatoes are 75 percent cooked through, about 10 minutes. Strain and place in an oval or 9-by-13-inch baking dish. Add salt to taste, then the olive oil, garlic and smoked paprika. Toss, then bake until cooked through and crispy, 15 to 20 minutes. Cool slightly, then gently smash the potatoes, but don't break them apart.
For the bravas sauce: Place the garlic, chiles, tomatoes and onion on a baking sheet and roast until charred and soft, about 15 minutes. Place in a blender with the raisins and vinegar and puree until smooth. Set aside.
For the yogurt sauce: Combine the yogurt, dill, preserved lemon, mint and garlic in a bowl and set aside.
Place the potatoes in a single layer on a serving platter. Top with a spoonful of bravas sauce, then a spoonful of yogurt sauce. Garnish with the chopped scallions and more dill.