Begin by getting the potatoes ready, peel, wash & pat dry the potatoes, cut each one into small ½ inch (1.25 cm) thick pieces, add them into a bowl, drizzle in 1 tbsp extra virgin olive oil and season with sea salt & black pepper, toss together to coal all the potatoes, transfer into a baking tray lined with parchment paper, make sure they´re all in a single layer, add into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F

While the potatoes are roasting, make the rest of the elements for the sandwich, grab large fry pan, add in ¼ cup extra virgin olive oil and heat with a medium heat, after 3 minutes remove the pan from the heat, add in 2 tsp sweet smoked Spanish paprika, 1 tsp hot smoked Spanish paprika and 1 tbsp cornstarch, whisk together until there are no lumps, then heat the pan once again with a medium heat, slowly add in 1 cup vegetable broth while whisking continuously, once all the broth has been incorporated, add in ½ tsp sherry vinegar and ½ tsp sea salt, continue to whisk together for 5 to 6 minutes or until the mixture has slightly thickened up, turn off the heat and set aside, the sauce will thicken as it cools off

To make the garlic mayo aioli, add in ½ cup mayonnaise into a large bowl, finely grate in 1 clove of garlic, add in 1 tsp lemon juice and 1 tbsp extra virgin olive oil, lightly season with sea salt & black pepper, whisk together until you get a creamy sauce, set aside

Once there is about 10 minutes left on the potatoes, make the fried eggs, heat a small nonstick fry pan with a medium heat and add in ¼ cup extra virgin olive oil, after 3 to 4 minutes and the oil is hot add in one egg, let it sit for 1 minute, then slightly tilt the pan and using a spatula splash the hot olive oil over the egg to cook the top part, just for a couple of seconds so the yolk doesn´t overcook, remove from the pan, continue to cook your eggs in this style until they´re all done

After 40 minutes the potatoes should be perfectly roasted, remove from the oven, you can always pierce them with a toothpick to ensure they´re done

Cut 1 baguette into 5 inch (12 cm) pieces and then each piece in half lengthwise

On the bottom part of the baguette, add a handful of the roasted potatoes, whisk the brava sauce together and then pour a generous portion over the potatoes, along with a generous portion of the garlic mayo aioli, top off with a fried egg and some finely chopped fresh parsley, enjoy!