Patatas Bravas

Preheat your oven to 425°F (220°C) and arrange one oven rack in the top third and another in the bottom third of the oven.
On a large, rimmed baking sheet, toss the potato chunks with 3 tablespoons of olive oil, kosher salt, black pepper, and smoked paprika until evenly coated, then spread them in a single layer. Roast on the top rack for 35 to 40 minutes, turning halfway through, until the potatoes are crispy and golden brown on the outside and tender when pierced with a fork.
While the potatoes roast, heat the remaining 3 tablespoons of olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook for 5 to 7 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
Stir in the crushed tomatoes, sugar, and cayenne pepper. Bring the sauce to a simmer, then reduce the heat to low and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly. Remove from heat and set aside.
In a small bowl, whisk together the mayonnaise and lemon juice until smooth to create a simple aioli.
Transfer the crispy roasted potatoes to a serving platter. Spoon the warm bravas sauce over the top, drizzle with the lemon aioli, and garnish with chopped fresh parsley. Serve immediately.