Heat olive oil in a skiller, over medium heat. Add the onion and garlic and saute until softened, about 2 minutes. Add the paprika and cook for 30 seconds. Remove from the heat and let it cool to room temperature.

Combine the sauteed aromatics with the remaining sauce ingredients in the jar of a blender. Blend until smooth. Reserve.

Rinse potatoes under cold water until the water runs completely clean. Dry them thoroughly with paper towels.

Heat 2 inches of oil in a large Dutch oven to 350 degrees F. 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.

Crank the heat up to 425 degrees F. Working in batches, fry the potatoes until golden and crispy, about 2 to 3 minutes. Transfer the potatoes to a paper towel lined baking sheet to drain and remove excess oil. Toss with salt.

Toss the potatoes with the sauce in a bowl. Then, transfer to a serving platter or bowl and garnish with chopped parsley. Alternatively, you can just drizzle the sauce over the potatoes and serve the extra as a dip.