Preheat the oven to 450°F. Arrange a rack in the center of the oven.

Par-cook the potatoes in the microwave: Add the diced potatoes to a large microwave-safe bowl. Cover the bowl and microwave in 2-minute intervals. Test the potatoes with a paring knife after each round and give them a stir. The potatoes are ready when the paring knife pierces easily, but you still have to work to pull the knife out. In my 800-watt microwave, this took 8 to 10 minutes, but your timing may vary.

Season the potatoes: Drain any water collected in the bowl and blot the potatoes dry with a paper towel. Add 2 tablespoons of olive oil and the salt and pepper and toss until the potatoes are evenly coated.

Roast the potatoes: Spread the potatoes into a single layer on a baking sheet. Bake until beginning to crisp on the bottom, 20 minutes. Use a spatula to flip the potatoes, then continue roasting until they’re golden brown and crispy, another 15 to 20 minutes.

Meanwhile, make the brava sauce: While the potatoes are roasting, combine the tomato sauce, remaining 1 tablespoon oil, vinegar, sweet paprika, and hot paprika in a small saucepan. Bring to a simmer over medium heat. Reduce the heat to low and simmer until the flavors meld, about 5 minutes. Taste and adjust the seasonings and spice level, adding more hot paprika or cayenne pepper for a spicier sauce. For a smooth sauce, remove the pan from the heat and blend with an immersion blender, blender, or food processor to the desired texture.

Assemble and serve: To serve, transfer the potatoes to a serving platter. Drizzle the tomato sauce and aioli over the potatoes, serving extra sauce in bowls on the side. Garnish with parsley, if desired. Leftover potatoes and sauces should be stored in separate airtight containers and will last in the refrigerator for about 3 days. Reheat the potatoes in a 400°F oven for 10 to 15 minutes. Love the recipe? Leave us stars and a comment below!