Remove the potatoes from the water and let them cool. I cooked them whole for 15 minutes because I was making potato salad, but since I had extra, I used some for patatas bravas. Cut the potatoes into bite-sized pieces and fry them in plenty of hot oil until golden.

In a skillet over low heat, add four tablespoons of olive oil. Sauté the chopped garlic and onion, season with salt and pepper, and add the dried chili pepper if using.

Add the sweet and hot paprika, and mix well.

Next, add the flour, stir, and cook for a few minutes until lightly toasted.

Pour in the chicken broth and cook for a few minutes until the sauce starts to thicken. Blend the sauce until smooth. Serve the sauce in a bowl alongside the potatoes.