Recipe by Matthew Powell for Try The World.
Quarter potatoes and soak in hot water for 15 minutes.
Dry and toss with olive oil, paprika, salt and pepper.
Roast at 450 degrees for 25 minutes, stirring once.
Blitz tomatoes, onion, garlic and paprika in a food processor.
Heat the olive oil in a skillet. Add tomato mixture and cook until sauce is fragrant, about 5 minutes.
Toss potatoes with sauce and, if desired, mayonnaise and parsley.