Prepare the Potatoes:

1. Rinse the peeled and cubed potatoes in cold water to remove excess starch, then pat them completely dry with a clean kitchen towel.
2. Heat vegetable oil in a deep-frying pan or pot to 175°C.
3. Carefully fry the potatoes in batches for 6–8 minutes, or until golden and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate. Sprinkle with salt while still warm.

Make the Brava Sauce:

1. Heat 2 tablespoons of olive oil in a small saucepan over medium heat.
2. Add the finely chopped onion and sauté for about 5 minutes until soft and translucent.
3. Stir in the minced garlic, smoked paprika, and cayenne pepper, cooking for about 30 seconds until fragrant.
4. Sprinkle the flour over the mixture and stir well to coat everything. Cook for 1 minute to remove the raw flour taste.
5. Stir in the tomato paste, followed by the chicken or vegetable broth. Whisk to combine until smooth.
6. Simmer the sauce for 5–7 minutes, stirring occasionally, until thickened.
7. Add the red wine vinegar, and season with salt and black pepper to taste. Adjust seasoning if needed.
8. (optional) Use an immersion blender for a smooth texture, or leave it slightly chunky for a rustic feel.

Make the Garlic Aioli (optional):

1. In a small bowl, mix together mayonnaise, grated garlic, and lemon juice.
2. Add salt to taste and refrigerate until ready to serve.

Assemble and Serve:

1. Place the crispy fried potatoes on a serving plate.
2. Drizzle the Brava sauce generously over the potatoes.
3. Add dollops of garlic aioli or serve it on the side for dipping.
4. Garnish with freshly chopped parsley for a vibrant finish.