Poke the potatoes all over with a fork. Place in a pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 30 minutes
In the meantime prepare the sauce: In a small sauce pan heat the oil over medium heat. Stir in the flour, smoked paprika, and sweet paprika stir until if it is a smooth mixture, reduce heat if it begins to brown. Whisk in the vegetable broth and continue to whisk until the sauce thickens, about 5 minutes. Add the salt and pepper. Turn off heat and allow to sit until ready to serve.
Remove the skins from the potatoes and cut them into 2-inch pieces. Heat the olive and peanut oil in a medium sauce pan until wisps of smoke are visible. Fry the potatoes in batches until golden brown, about 3 minutes per batch. Drain on paper towels and immediately sprinkle with salt.
Serve the potatoes with the sauce drizzled over and garnish with the parsley.
Notes
This dish is often accompanied by a garlic aioli sauce. To make an easy one: mix cloves minces garlic with 1/4 cup mayo add salt and pepper to taste.
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