Ingredients

Instructions

1. 1

   Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

2. 2

   In a large bowl, toss the cubed potatoes with 2 tablespoons of olive oil, the cornstarch, and the sea salt until evenly coated.

3. 3

   Spread the potatoes in a single layer on the baking sheet, ensuring they aren't touching too much to allow for crisping.

4. 4

   Roast for 35 to 40 minutes, flipping the potatoes halfway through, until they are golden brown and crispy.

5. 5

   While the potatoes roast, make the bravas sauce. Heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat.

6. 6

   Sauté the diced onion for about 5 minutes until soft, then add the minced garlic, smoked paprika, and cayenne pepper, stirring for 30 seconds until fragrant.

7. 7

   Pour in the crushed tomatoes and vinegar. Lower the heat and simmer for 10-15 minutes until the sauce thickens. Use an immersion blender if you prefer a smooth sauce.

8. 8

   Prepare the quick aioli by whisking together the mayonnaise, grated garlic, and lemon juice in a small bowl.

9. 9

   Transfer the crispy potatoes to a serving platter.

10. 10

    Drizzle generous amounts of the spicy tomato sauce and the garlic aioli over the potatoes.

11. 11

    Garnish with fresh parsley and serve immediately with toothpicks.