In a large pot, add the potatoes and fill the pot with enough water to submerge the potatoes. Add the salt.

Place over high heat and allow the water to boil. Cook in boiling water for 15 minutes or until the potato is tender to a fork.

While the potatoes are boiling, go ahead and make your brava sauce. Coat a pan with two tablespoons of olive oil and heat over medium-high heat. Add the ½ a cup of diced onions and 2 diced garlic cloves to the oil and sauté for about five minutes, until the onions are soft and slightly translucent.

Add the can of diced tomatoes, along with the paprika, salt, onion powder, red pepper flakes, and black pepper. Stir to combine. Bring to a boil and then lower the heat to medium and allow the sauce to simmer for about 5 minutes, until all the flavors are combined and the sauce is slightly reduced.

After 5 minutes, place the sauce in a food processor and puree. Set aside.

Once the potatoes are done cooking, drain the water and place the potatoes in the pot over low-medium heat, stirring occasionally until the potatoes are covered in a crusted layer of salt.

Serve with the sauce and enjoy!