1. Preheat oven to 400 degrees and roast potatoes on a baking tray with a little oil and salt for 40 minutes, turning once (Or, parboil them for 7 minutes, drain and then fry until crisp and golden - either way works well).
2. While the potatoes are cooking, fry the onion in a small amount of olive oil until soft and golden.
3. Add the chilli and garlic and fry for another minute.
4. Stir through the tinned tomatoes, sugar, salt and smoked paprika. Bring to the boil and simmer for 15-20 minutes or until the mixture is thicker and has reduced down.
5. Stir in the vinegar and then taste the sauce adjusting the seasoning if necessary.
6. For the quick aioli, stir all of the ingredients together and keep refrigerated until use.
7. To assemble, remove the potatoes from the oven, then plate up and layer with the tomato sauce and the aioli. Sprinkle with fresh parsley or chives.
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