Preheat the oven to 400°F (200°C). Meanwhile, line a baking rack with parchment paper. Cut the potatoes into wedges, then cut the wedges in half, leaving the skins on. Place them on the rack, drizzle with olive oil, sprinkle with salt and pepper, and bake until golden brown.

While the potatoes bake, make the sauce. Heat a little olive oil in a pot, break the chili peppers into pieces, and add them. Add the finely chopped onion and cook over medium heat until soft and translucent.

When the onion is soft, add the paprika, stir for a few seconds, and before it burns, add the white wine. Let the alcohol evaporate, then add the crushed tomatoes.

Simmer over medium heat to reduce the sauce and let the tomato water evaporate, making the sauce thicker and more concentrated. Adjust salt and acidity with a pinch of sugar or baking soda if needed. After about 10-15 minutes, the sauce will be ready.

Take the golden potatoes out of the oven, serve with the homemade brava sauce, and enjoy!