Preheat your oven to 190°C/170°C(fan)/350°F/Gas 5.
Put 500 g Potato into a saucepan of boiling water and simmer for 7 minutes and drain.
Add the drained potatoes to a large baking tray with 2 tablespoon Olive oil, 1 teaspoon Smoked paprika and 1 pinch Sea salt and black pepper and mix well. Roast in the oven for 35-40 minutes until the potatoes are cooked and crispy.
Heat 0.5 tablespoon Olive oil in a pan and add 1 Onion and 2 Garlic clove and gently cook for 4 minutes.
Add 400 g Chopped tomatoes, 2 tablespoon Tomato puree and 0.5 teaspoon Chilli powder to the pan and stir and simmer for 10 minutes.
Put the potatoes into a bowl.
Top with the tomato mixture and garnish with Fresh parsley.
Notes
Add a little chopped chorizo to the sauce for some extra smokiness
Use a floury potato so the edges get nice and crispy.
You don't have to par-boil them, just add extra cook time for them in the oven.
You can add a glug of red wine to give a richer, more indulgent sauce.
Finish this dish off with a drizzle of alioli.
You could fry the potatoes to make this recipe quicker.