Start by preheating the oven to 200C (390F) and line a baking sheet with parchment paper.

Parboil the pealed and chopped potatoes in salted water for 5 minutes. Drain and let the potato steam to dry for a minute. Add the olive oil and a good pinch of salt and pepper. Shake the pan to mix and also to make the edges of the potatoes a little mushy.

Place the potatoes in one layer on a parchment paper lined baking sheet. Bake for about 30 minutes, stirring half way through. You want the edges nice and crisp and the potatoes golden brown while soft in the middle.

While the potatoes are baking, make the two sauces, start with the garlic sauce. In a bowl, stir all the ingredients together. Taste and adjust with more salt and pepper to taste. Set aside in the fridge while making the brava sauce.

In a sauce pan, heat the olive oil over medium hight heat. Add the chopped onion and cook for a about 2-3 minutes until translucent, stir a few times. Add the garlic and dried spices, stir well and cook for another minute. 

Add the tomatoes and stir until the sauce comes to a boil. Lower the heat to a simmer and cook for about 10 minutes or until the sauce has thickened. If you like a smooth sauce you can blend it with a hand held blender.

Place the warm potatoes on a serving plate. Top with spoonfuls of the brava sauce and dollops of the garlic sauce. Sprinkle a little chopped parsley on top (optional) and serve immediately.

You will not need all of the sauces, they keep in the fridge for a couple of days.