For the potatoes bravas, preheat the oven to 180°C. Drizzle the 2 tablespoons of olive oil over a baking tray and spread the potatoes in a single layer. Toss the potatoes a little to cover evenly with the oil. Cook for 40-45 minutes, until crisp and golden.
Meanwhile, heat the extra 2 teaspoons of oil in a large frying pan and add the onions and garlic. Fry over a medium heat for 7 minutes, stirring occasionally until soft and slightly golden. Add the paprika and stir to combine.
Add the sherry vinegar, tomatoes, oregano and salt and cook at a steady simmer for 20 minutes, stirring occasionally.
When the potatoes are cooked, stir them through the bravas sauce mixture and serve immediately, sprinkled with the rosemary macadamias.
For the rosemary macadamias, preheat the oven to 180°C. Spread the macadamias over a tray and pour over the oil. Sprinkle with the rosemary and salt and then toss to combine so that the macadamias are evenly covered with oil, rosemary and salt. Bake for 7-12 minutes, depending on the size of the macadamias, until they are golden.
Allow to cool. Serve with the potatoes bravas or store in a jar or airtight container.