800 g (1 3/4 lb) potatoes, peeled and cut into small cubes
2 tablespoons olive oil
400 g (13 oz) can chopped tomatoes
1 small red onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon dried red chilli flakes
1 teaspoon cayenne pepper
3 teaspoons sweet smoked paprika
1 bay leaf
1 teaspoon golden caster sugar
salt and pepper
finely chopped flat leaf parsley, to garnish
crusty bread, to serve
Cook the potatoes in a large saucepan of salted boiling water for 10–12 minutes or until tender, then drain well.
Line a baking sheet with nonstick baking paper. Place the potatoes in a single layer on the sheet, drizzle over the oil and season. Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 10–12 minutes or until lightly browned.
Meanwhile, put the tomatoes, red onion, garlic, chilli flakes and cayenne pepper in a saucepan and cook over a medium heat for 10 minutes, stirring occasionally then stir in the paprika, bay leaf and sugar and cook for a further 4–5 minutes until thickened.
Transfer the potatoes to a warm serving dish, then pour over the spicy tomato sauce and toss to mix well. Scatter with chopped parsley and serve with crusty bread.