Crispy roasted potatoes get transformed with a fiery paprika sauce. Patatas bravas are served in restaurants and bars throughout Spain; this version uses baked potatoes instead of fried. Use the leftover paprika sauce as a topping for veggies or mix with mayo to create a spread for a sandwich or wrap.

Preheat oven to 425°F. Line a baking sheet with parchment paper.

Spread potatoes on the prepared baking sheet. Drizzle the potatoes with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt; massage the oil into the potatoes. Roast, flipping once halfway, until golden and crispy, 40 to 45 minutes. 

Meanwhile, heat the remaining 4 tablespoons oil in a small saucepan over low heat. Increase heat to medium-high; whisk in flour, sweet paprika, hot paprika and the remaining 3/4 teaspoon salt until smooth, about 1 minute. Whisk in broth and vinegar; cook, whisking frequently, until the sauce thickens to a consistency that's good for drizzling, 4 to 5 minutes. Set aside.

Transfer the potatoes to a serving dish. Drizzle with 2 tablespoons sauce (reserve the remaining sauce for another use) and sprinkle with parsley.

Pour leftover sauce in ice cube trays and freeze until solid. Transfer the frozen cubes to a freezer-safe bag, seal and freeze for up to 1 month. To reheat sauce, place the sauce cubes in a small pan over low heat. Add vegetable broth as needed until desired consistency is reached.

If you can't find hot smoked paprika, replace it with sweet Hungarian paprika and add 1/8 teaspoon cayenne pepper for heat.