For the Patatas Bravas:

1. Preheat the oven to 450℉ / 232℃.
2. Wrap each potato in foil, place on a sheet pan and bake for 1 hour, or until softened and easily pricked with a fork. Let cool to room temperature and then refrigerate the potatoes overnight.
3. Heat a 6-quart stock pot with the vegetable oil to 350℉ / 177℃.
4. Cut the chilled potatoes into bite-size cubes. Fry the potatoes, in batches, until golden brown and crispy, about 2-3 minutes per batch. Drain on a paper towel, and season immediately with salt.
5. Place potatoes on a serving platter and generously top with dollops of bravas sauce, followed by dollops of mayo. Garnish with microgreens or parsley leaves and serve immediately.

‍For the Bravas Sauce:

1. In a medium saucepan over medium heat, add enough vegetable oil to coat the bottom of the pan. Once hot, add the onion and garlic and sauté for 5 minutes or until softened.
2. Stir in the sugar, crushed tomatoes, water, and paprika. Bring to a boil over medium high heat, reduce the heat to low and simmer until reduced and thickened.
3. Add the sauce to a blender, and blend on high until as smooth as possible. Slowly stream in the olive oil while constantly blending. Once emulsified, place in a bowl and season to taste with salt. Keep warm until ready to serve.