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Heat the olive oil in a pan over medium heat. Add the onion and fry for about 5 minutes, until it has softened and turned translucent.
Stir in the garlic, tinned tomatoes, tomato purée, paprika, chilli powder, and a pinch of sugar and salt. Bring the mixture to a boil, stirring occasionally, then lower the heat to a simmer and cook for another 10 minutes, until the sauce has thickened and is pulpy. This sauce can be made ahead and kept chilled for up to 24 hours.
Preheat your oven to 200°C (180°C fan/gas 6). Pat the potatoes thoroughly dry with kitchen paper, then tip them into a roasting tin. Toss with the remaining olive oil and a good pinch of salt and pepper.
Roast for 40-50 minutes, turning once or twice, until the potatoes are crisp and golden brown. Once roasted, spoon the potatoes into serving dishes, ladle over the warm tomato sauce, and sprinkle with fresh parsley before serving.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
