Healthy Patatas Bravas

Preheat the oven to 425 degrees. Peel the russet potatoes (2 medium), and cut into bite-sized pieces. Put the [potatoes] in a pot, add [cold water] to cover, and swirl the [potatoes] around with your hand to remove excess starch. Drain, then cover the [potatoes] with [cold water], cover, put on the stove, and bring to a boil over high heat. Remove the cover, turn the heat down to medium high, and boil the [potatoes] until just barely tender. Start 8m timer

Drain the [potatoes] in a colander. Add the kosher salt (1.5 teaspoons), and toss with the [kosher salt]. Transfer the [potatoes] to a bowl, add the olive oil (2 tablespoons), and toss to coat. Put the [potatoes] on a baking sheet. Roast, turning and tossing occasionally, until crispy and golden brown. Start 50m timer

Meanwhile, make the bravas sauce: put the ketchup (3 tablespoons), sriracha (1 tablespoon), and of pimentón (0.25 teaspoon) (if using) in a small bowl, and stir to combine.

When the [potatoes] are done, transfer them to a platter, add a little [kosher salt], and serve with the [bravas sauce] on the side, or drizzled over the top. Garnish with [fresh parsley] if desired.