Preheat your oven to 400℉ or 204℃.

Give the potatoes a water bath (optional): Giving your potatoes a soak in cold water isn’t necessary, but it will remove a lot of excess starch and result in crispier roasted potatoes. To do it simply get out a large bowl and add your peeled and cut potatoes to it. Cover them with cold water along with a couple of ice cubes and let them sit for 10 to 15 minutes. Then drain the potatoes and pat them dry with some towels.

Roast the potatoes: Get out a large mixing bowl and toss the potatoes in the ⅓ cup of oil. Transfer the potatoes to a large baking sheet making sure that the potatoes are dispersed evenly, and sprinkle them with some salt. Place this in your heated oven and let the potatoes bake for 45 minutes to 1 hour making sure to flip them with a spatula every 10 to 15 minutes. You will know the potatoes are done when they are nicely browned and easily pierced by a fork.

Make bravas sauce: While the potatoes are roasting you can make the bravas sauce. Start by heating up the ⅓ cup of olive oil in a pan or skillet over medium heat. Toss in the smoked paprika and flour, whisking for a minute until all of the ingredients are incorporated. Slowly pour in the chicken stock, about a splash at a time, and continue to whisk until the stock is incorporated with the other ingredients. Continue to whisk the sauce for another 5 to 10 minutes or until it has slightly reduced and thickened. Add in the teaspoon of vinegar, the ½ teaspoon of sugar and salt to taste, whisk to incorporate.

Plate the potatoes and pour the bravas sauce over top, enjoy!