Crispy, golden brown potatoes smothered with a slightly sweet, paprika tomato-based sauce.
Preheat oven to 425 degrees. Line a baking sheet with parchment paper or grease with cooking spray. Peel and dice potatoes into bite size pieces. Toss with olive oil and a pinch of salt. Bake for 30 min. until golden brown and tender.
While potatoes are baking, prepare the Bravas sauce. In a medium saucepan over medium-heat, add olive oil. Add onion and cook for 4-5 min until fragrant and translucent. Add salt, paprika, red pepper flakes, and garlic. Cook for an additional 3 min. Stir in the rest of the ingredients, except vinegar. Bring to a boil, then simmer for 20 min. until thickened to about half the amount.
Remove bay leaves. Transfer sauce to a blender. Pulse until smooth. Add in vinegar and pulse until combined. Set aside.
Once potatoes are done, transfer to a hot pan with a tsp of oil. Cook for 4-5 min. until crispy. Transfer to a plate and sprinkle with salt to taste.
Whisk together the mayo and garlic for the aioli. Serve potatoes with a generous drizzle of Bravas sauce and a sprinkle of fresh or dried basil. Pair with garlic aioli. Enjoy!
(Optional) Add 1-2 tsp of hot sauce along with vinegar.