2 lbs of Yukon Gold potatoes, peeled or unpeeled and cut into 1 1/2″ chunks
1/2 medium onion, chopped
3 garlic cloves, chopped
1/2 cup of white wine or chicken stock
2 TBSP tomato paste
1 14oz can of crushed tomatoes
2 tsps of hot sauce
1 tsp smoked paprika
1 tsp salt
1 tsp sugar
Preheat oven to 375.
Toss the potatoes with 3 TBSP of olive oil and salt. Arrange in a single layer in a rimmed baking sheet and roast until browned about 50 minutes.
While the potatoes are roasting, make the sauce. Heat 2 TBSP of olive oil in a medium pot set over medium-high heat. Saute the chopped onions, stirring occasionally until they begin to brown, about 5 minutes. Add the garlic and saute another few minutes.
Add the wine or stock to the pan and raise the heat to high. Boil until wine is reduced by half then add the tomato paste and stir to combine. Add the crushed tomatoes, hot sauce, salt, sugar and paprika. Stir well and then reduce heat and cook sauce at a low simmer while the potatoes finish roasting then puree the sauce in a blender or food processor until smooth.
When the potatoes are well browned, toss with 3/4 of the tomato sauce and place in a casserole pan and continue to roast until the tomato sauce dries out a bit on the potatoes and caramelizes about 10 minutes. Serve with the remaining tomato sauce.