Brava Sauce:
Heat the olive oil in a small saucepan over medium heat. Add onion and sauté 3-4 minutes. Add garlic and cook for 20-30 seconds. Add the diced tomatoes, paprika, sherry vinegar, sugar, salt, black pepper, and cayenne pepper, and stir to combine. Simmer for 15 – 20 minutes to allow the flavors to develop. Remove the pan from the heat and let cool slightly.
Transfer mixture to a blender/food processor, or using a stick blender, and blend until smooth. Season with salt and pepper if needed. Set aside until ready to use.
Aioli:
In a jar or tall narrow measuring cup, combine the egg, garlic, lemon juice, vinegar, mustard, and salt. Let the ingredients settle for 1 to 2 minutes then add the oil. Place an immersion/stick blender in the jar and press it firmly to the bottom, making sure it’s covering the egg yolk. Turn it on and keep it pressed against the bottom of the jar for at least 10 to 15 seconds, without moving it. Once you have a mayo like consistency, taste and adjust the seasoning with more lemon juice or salt if desired. Set aside until ready to use.
Potatoes:
Peel the potatoes, rinse thoroughly, and dry with a paper towel. Cut the potatoes into bite-size chunks and transfer to the refrigerator to chill for at least 15 minutes.
In a large frying pan heat the oil over medium-high heat. Add the potatoes and fry for 8-10 minutes, until crispy and golden. Transfer potatoes to a paper towel-lined plate and season with salt immediately. Top with brava sauce, garlic aioli, crushed red pepper flakes, and fresh parsley. Enjoy!
