Spanish Roasted Potatoes
The potatoes can be parboiled up to 8 hours ahead, covered and refrigerated.
Bring a medium pot of water to a boil over high heat.
Add the whole peeled potatoes and cook for 12 to 15 minutes, or until the potatoes are almost cooked through but the center is still firm. To test for doneness, insert a small sharp knife into the center of the potatoes. It should meet with some resistance when inserted into the center of the potatoes.
Using a large slotted spoon, remove the potatoes from the boiling water and set them on a plate for 5 minutes to steam dry and cool slightly. Cut the potatoes crosswise into 3/4-inch-thick discs or wedges.
Set the chilies directly over the burner flames on the stove and cook, turning as needed, until the skins are blistered and nearly black all over. Transfer the chilies to a bowl, cover with plastic wrap, and set aside until the chilies are cool enough to handle. Peel the chilies and then cut them into thin strips. Set the chilies aside.
In each of 2 large nonstick frying pans, heat 1/4 cup of oil over medium-high heat. Arrange the potatoes in a single layer in the pans, dividing equally to ensure you do not overcrowd the pan, as this will cause the potatoes to become soggy, not crisp and brownas desired.
Sprinkle half the salt, paprika, and cayenne pepper over the potatoes. Cook for about 5 minutes, or until the potatoes are crisp and golden brown on the bottom. Turn the potatoes over and sprinkle with the remaining salt, paprika, and cayenne pepper. Cook for about 5 minutes, or until crisp and golden brown on the bottom and tender in the center. Stir in the chilies.
Using tongs, transfer the potatoes to a large bowl. Add the parsley and toss the potatoes to coat. Season to taste with more salt.
Arrange the potatoes (also known as patatas bravas) on a small platter and serve.