1. Prepare the Potatoes:

• Steam the potatoes for about 15 minutes until they are fork-tender. Do not overcook. If you don’t have a steamer, boil the potatoes until fork-tender.
• Meanwhile, pour 4 tablespoons of olive oil onto a baking tray and place it in the oven. Preheat the oven to 500°F (250°C).

2. Prepare the Brava Sauce:

• Make a small cross-slit on the bottom of each tomato. Drop them into a pot of boiling water for 1 minute, then peel off the skins.
• Remove the seeds and blend the tomatoes in a food processor until smooth.
• Heat 2 tablespoons of olive oil in a small pan over medium heat. Add the blended tomatoes, bay leaf, pimentón, and cayenne pepper. Cook until the mixture reduces by a quarter and becomes a deep red color, about 10 minutes.
• Remove from heat, add the balsamic vinegar, season with salt to taste, and set aside.

3. Prepare the Aioli:

• Place the garlic, egg yolk, salt, and lemon juice in a container suitable for a handheld blender.
• While blending, drip the olive oil in a very slow and steady stream until the mixture turns into a thick paste.
• Continue adding the oil slowly until you reach the consistency of a thick mayonnaise. If the aioli becomes too thick, thin it with about ½ teaspoon of water. This process takes about 5-10 minutes.

4. Roast the Potatoes:

• After steaming, carefully remove the heated baking tray from the oven.
• Transfer the potatoes onto the tray. They should sizzle upon contact. Be cautious as the oil might splatter.
• Roast the potatoes for 15 minutes, then remove the tray and flip the potatoes to ensure even roasting. Roast for another 10 minutes until golden and crispy.

5. Serve:

• Sprinkle paprika over the roasted potatoes.
• Top with the brava sauce and garnish with parsley.
• Add dollops of aioli and serve immediately.