Making Bravas Sauce:
Heat olive oil in a skillet over medium heat. Add the onion and garlic, sauté until softened, about 2 minutes.
Add smoked paprika and cook for 30 seconds, then remove from the heat and allow to cool to room temperature.
In a blender, combine the sautéed ingredients with the remaining sauce ingredients and blend until smooth. Reserve.

Making Patatas Bravas:
Rinse the potatoes under cold water until the water runs clean. Dry them thoroughly with paper towels.
Heat 2 inches of canola oil in a large Dutch oven to 350°F (175°C). Add the potatoes all at once and cook until tender and pale, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
Increase the heat to 425°F (220°C). Working in batches, fry the potatoes until golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined baking sheet to drain and remove excess oil. Toss with salt.

Serve:
Toss the crispy potatoes with the bravas sauce in a bowl.
Transfer to a serving platter and garnish with chopped parsley. Alternatively, drizzle the sauce over the potatoes and serve the extra sauce as a dip.