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Peel the potatoes, then rinse and dry them thoroughly to help them crisp up. Cut into bite-sized chunks.
Heat the olive oil to 350°F (176°C) in a large skillet over medium heat. Add the potatoes and turn the heat to the lowest setting, then cook for a couple of minutes.
Remove the potatoes from the oil with a skimmer, and let them cool in the fridge for a few minutes.
Turn the heat up to high and reheat the oil to 350°F (176°C), then add the potatoes back into the pan. Fry until crispy and golden.
Use a skimmer to transfer the potatoes to a paper towel-lined plate to cool, and sprinkle with salt to taste.
Drizzle the bravas sauce over the potatoes, then serve immediately. Serve with toothpicks if desired.