Preheat oven to 200C. Place potatoes into a medium saucepan and cover with cold water, add the salt. Bring to the boil, lower the heat and simmer for 6 minutes to parboil.
Return the potatoes to the saucepan and place over medium heat, allowing the potatoes to steam and dry.
Meanwhile, heat a medium saucepan over medium heat. Add 2 tbsp olive oil and onion and sauté until softened, add garlic and paprika and sauté for a further 30 seconds.
Add chopped tomato and vinegar, season with salt and pepper, bring to the boil, then simmer for 15 minutes.
Toss the potatoes in the remaining olive oil and torn rosemary, place on a baking paper lined baking tray and roast until tender and golden (about 20 minutes). Season with sea salt.
Spread a large spoonful of the braves sauce on a serving plate and top with roasted potatoes. Spoon over more sauce and garnish with red onion and parsley.
Serve patatas bravas with a ramekin of mayonnaise with a swirl of chilli sauce on the side.
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