Bravas Sauce (can be made ahead): Add olive oil to a small saucepan over medium heat. Add onion and sauté for 3-4 minutes, until translucent. Add garlic and cook for 30 seconds. Stir in flour then cook, stirring, for 1 minute. Add salt, paprika, cayenne, tomato paste, red wine vinegar and broth. Cook for a few minutes, until slightly thickened. Use an immersion blender to blend the sauce until smooth. Taste and add additional seasonings, if needed.

Aioli Sauce (can be made ahead): Mix aioli sauce together and set aside.

Prep Potatoes: Cut potatoes in half, lengthwise, then in half again, lengthwise. Cut each quarter into 6 even pieces.

Parboil Potatoes: Add potatoes to boiling water and cook for 5 minutes. Drain into a colander and allow to rest and steam for a few minutes. Shake/ jiggle the colander a little with the potatoes in it, to rough them up. Season potatoes with salt and pepper.

To Pan Fry: Add a thin layer of oil to cover the bottom of a large skillet. Heat over medium-high heat. Add potatoes and cook, tossing occasionally, until well browned, golden, and crispy on all sides.

To Bake: Preheat oven to 475 degrees F. Add potatoes to a large baking sheet and lightly toss potatoes with 2 Tablespoons olive oil. Spread apart so they don’t touch and roast in oven for about 25 minutes, tossing once during cooking. Turn oven to broil and broil for 2-5 minutes, until golden and crispy.

To Air Fry: Preheat air-fryer to 400 degrees F. Toss potatoes in 2 Tablespoons of olive oil and add to air fryer basket. Cook until golden and crispy, about 10 minutes.

Serve: Place crispy potatoes in a large shallow bowl. Spoon bravas sauce over the top. Top with desired amount of garlic aioli (also may not use it all). Garnish with fresh parsley, if desired.