FOR THE POTATOES:
Preheat oven to 450°F.
Coat potato pieces with olive oil, minced garlic, the paprika and sea salt to taste, then place in a single layer on a baking sheet. Bake 20-25 minutes or until golden and fork tender, stirring once.
FOR THE SALSA BRAVA:
Over medium-high heat, sauté onion in olive oil about 8 minutes. Add garlic and stir for 30 seconds. Add tomatoes, salt, paprika, sherry vinegar, sugar and hot sauce, stir and bring to a simmer.
Reduce heat and simmer for about 20 minutes, stirring occasionally. Adjust seasonings to your taste.
Allow sauce to cool, then transfer to a food processor and puree.
Serve the potatoes in separate shallow bowls or cazuelas, drizzled liberally with the salsa brava. Garnish with parsley and serve with alioli.