Peel the potatoes and cut them into medium-sized, irregular pieces. The trick is to start frying them in oil while it's still cold, then gradually heat it up. In the last few minutes, turn the heat to high to crisp the outside. The potatoes will be creamy inside and crispy outside.

For the sauce, finely chop the onion and sauté it in a pan with a little salt. Add sweet paprika, paprika, the broken cayenne peppers, a splash of vinegar, and the tomato sauce. Add the flour and cook for a few minutes so it doesn't taste raw. Pour in the hot chicken broth and mix. The sauce should be thick.

Blend everything with an immersion blender until smooth and there are no onion pieces left. The brava sauce is ready. Toss the potatoes with the brava sauce and add aioli to taste.