Peel, wash, and cut the potatoes into cubes. Gently cook them in plenty of olive oil over low heat until tender. Transfer to a plate and sprinkle with a little salt.

For the brava sauce, sauté the chopped onion with a pinch of salt in olive oil. Add the flour and cook for a couple of minutes. Remove from heat, add both paprikas, and stir well.

Dissolve the bouillon cube in the cup of water heated in the microwave, then add it to the pan. Mix well and blend until smooth. Return to the pan and cook for 10 minutes over very low heat. Adjust salt to taste if needed.

For the faux aioli, mash the half clove of garlic (germ removed) in a mortar. Add the mayonnaise and mix well. Thin the sauce with 2-3 tablespoons of milk.

When ready to serve, heat the pan with the oil used to cook the potatoes over high heat. Once the oil is very hot, add the potatoes in batches so the temperature stays high, and fry for a few minutes, shaking the pan so the potatoes are soft inside and crispy outside.

Serve immediately with both sauces on the side.

For my son.