This will make enough for 4 adults tapas style (but I'd make more, I wish I had). This will make plenty of sauce so plan on having leftover. Maybe for a second batch the next day just for yourself...
2 pounds Yukon gold potatoes, peeled and cut into 1 to 1 1/2-inch chunks
1/2 medium yellow onion, chopped
3 garlic cloves, chopped
1/2 cup white wine
2 Tbsp tomato paste
14-ounce can of crushed tomatoes
1 teaspoon smoked paprika
1 teaspoon salt
- Preheat oven to 375°F. Toss the potatoes with 3 tablespoons of olive oil and salt well. Arrange in one layer in a casserole pan or rimmed baking tray and roast until browned, about 50 minutes.
- While the potatoes are roasting, make the sauce. Heat 2 tablespoons of olive oil in a medium pot set over medium-high heat. Saute the chopped onions, stirring occasionally, for 4-5 minutes, or until they begin to brown on the edges. Add the garlic and saute another 2 minutes.
- Add the white wine to the pan and turn the heat to high. Boil on a high boil until the wine is reduced by half, then add the tomato paste and stir to combine. Add the crushed tomatoes, salt, and smoked paprika. Stir well and reduce the heat to a bare simmer. Let the sauce cook slowly while the potatoes roast. Carefully puree in a blender.
- When the potatoes are well browned, toss with the tomato sauce and return to the casserole pan. Continue to roast until the tomato sauce dries out a bit on the potatoes and caramelizes, about 10 minutes.