Patatas Bravas with Spicy Brava Sauce

Peel and dice the potatoes into 1-inch cubes.

Heat the olive oil in a frying pan or deep fryer to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy. Remove from the oil and drain on paper towels. Season with salt.

While the potatoes are frying, prepare the brava sauce. In a saucepan, heat a tablespoon of olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.

Add the 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 chicken or vegetable broth and red wine vinegar. Bring to a simmer, then reduce the heat and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.

Stir in the sugar, salt, and pepper to taste. Blend the sauce with an immersion blender or in a regular blender until smooth. If the sauce is too thick, add a little more broth to reach your desired consistency. Adjust seasoning to taste.

To serve, place the fried potatoes on a plate and drizzle generously with the brava sauce. Optionally, drizzle with mayonnaise and garnish with fresh parsley.