Patatas Bravas

Preheat oven to 400°F (200°C).

In a large bowl, toss the cubed potatoes with 4 tablespoons olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.

Roast for 25-30 minutes, or until golden brown and crispy, flipping halfway through.

While the potatoes are roasting, prepare the bravas sauce. Heat 2 tablespoons olive oil in a saucepan over medium heat.

Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Stir in the smoked paprika, sweet paprika, and cayenne pepper. Cook for 30 seconds, stirring constantly, until fragrant.

Add the tomato paste and cook for 1 minute, stirring constantly.

Pour in the broth and red wine vinegar. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.

Stir in the cornstarch slurry and cook for another 1-2 minutes, until the sauce is thickened.

Season the bravas sauce with salt to taste.

Remove the roasted potatoes from the oven and transfer them to a serving plate.

Drizzle the bravas sauce generously over the potatoes. Top with a dollop of mayonnaise (if using) and garnish with chopped fresh parsley.

Serve immediately.