Finely chop the onion and sauté it in the olive oil over low heat until it softens. While it's cooking, add the finely chopped garlic cloves, stirring occasionally until the onion turns translucent.

Remove the pan from the heat and add the paprika. Stir well to combine, then add the flour. Return the pan to the heat and stir, letting the flour cook a bit so it loses its raw taste.

Next, add the water and the crumbled bouillon cube. Increase the heat and bring to a gentle boil, stirring constantly until the sauce thickens. Once slightly thickened, blend the sauce briefly with an immersion blender.

With the sauce ready, start preparing the potatoes. Since the potatoes are the base of the dish, give them a little extra care.

Peel the potatoes and cut them into irregular chunks, about 1 1/4 to 1 1/2 inches thick (3–4 cm).

Bring a pot of salted water to a boil. Let it boil for about 5 minutes so the salt dissolves, then add the potatoes and cook for 4–5 minutes.

After boiling, drain the potatoes and let them cool to room temperature.

Once the potatoes are cool, heat plenty of olive oil in a small pot or deep fryer over high heat for 5 minutes. Add the potatoes and fry for 5–8 minutes, depending on their size, until they are golden and have the characteristic toasted color.

Remove the fried potatoes and place them on paper towels to absorb excess oil. Transfer to a deep plate, sprinkle with salt, and pour the brava sauce over them.

NOTE: Instead of hot paprika, you can add 1 or 2 dried cayenne peppers, depending on how spicy you like it, but I used hot paprika instead.

Boiling the potatoes is not to fully cook them, but to help them lose some starch and soften a bit, which is key for tasty bravas potatoes.

Fry the potatoes slowly, without letting the oil get too hot, so they cook through and don't end up raw inside.