Heat a large fry pan with a medium heat and add in ½ cup (120 ml) extra virgin olive oil

In the meantime, cut the potatoes (peeled) into bite-sized pieces that are 2 cm thick (¾ inch), then add the potatoes into the hot fry pan, mix the potatoes around so they're all coated in the olive oil, then mix every 3 to 4 minutes so they all evenly fry

While the potatoes are cooking, make the spicy brava sauce and garlic mayo aioli, heat a small fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 3 minutes turn off the heat, then add in 1 tsp (2.50 grams) sweet smoked paprika, ½ tsp (1.25 grams) hot smoked paprika and ½ tbsp (5 grams) corn starch, whisk together until there are no lumps

Heat the pan again with a medium heat, slowly add in ½ cup (120 ml) vegetable broth while whisking together, once all the broth has been added, add in ½ tsp (3 ml) white wine vinegar and ¼ tsp (1.50 grams) sea salt, whisk continuously for 3 to 4 minutes or until you reach a light creamy sauce, then turn off the heat

To make the garlic mayo aioli, add in ½ cup (120 grams) mayonnaise into a bowl, finely grate in the garlic, add in ½ tsp (3 ml) lemon juice, 1 tbsp (15 ml) olive oil and season with sea salt & black pepper, whisk together until you get a creamy sauce

After frying the potatoes for 20 to 25 minutes and they're golden fried all around, remove them from the pan and transfer to a dish with paper towels, then season with sea salt and add the potatoes into a serving dish

Whisk the brava sauce to bring it back together, the drizzle some of the sauce over the potatoes and top off with a dollop of the garlic mayo aioli, garnish with fresh parsley, enjoy!