Step 1

Preheat oven to 400 F.

Step 2

Peel potatoes and cut into large pieces.

Step 3

Toss potatoes with olive oil, salt and pepper.

Step 4

Place on a single layer on a baking tray.

Step 5

Roast for 20-25 minutes, until fork tender.

Step 6

Meanwhile, let’s make the sauce and aioli

Step 7

To make the sauce, puree the tomatoes in a food processor.

Step 8

In a skillet, heat oil.

Step 9

Add garlic and jalapeno.

Step 10

Once softened, add pureed tomatoes, smoked paprika, salt and pepper.

Step 11

Simmer for 5 minutes on medium heat, until the sauce thickens.

Step 12

To make the aioli, make sure the garlic is chopped very fine.

Step 13

Sprinkle a little salt on top and with the back of a knife press down to form a garlic paste. (this can also be done using a mortar and pestle)

Step 14

In a bowl, combine garlic, lemon juice and egg yolk.

Step 15

Using an electric mixer, beat well until the egg yolk becomes light in color.

Step 16

VERY SLOWLY, add olive oil a little at a time, beating well after each addition until well incorporated.

Step 17

Keep on beating and it will thicken into a mayonnaise consistency.

Step 18

Add salt and mix to combine.

Step 19

To serve, place potatoes in a bowl.

Step 20

Top with tomato sauce and then aioli.

Step 21

Garnish with parsley and another good squeeze of a lemon.