Step 1

Soak quartered potatoes in very hot water for 10-15 minutes. In the meantime, preheat oven to 450 degrees F (232 C).

Step 2

Once potatoes are soaked, dry thoroughly and then add to a baking sheet with 1-2 Tbsp olive oil and a generous sprinkling of sea salt and garlic powder. Toss to coat.

Step 3

Bake for 20-25 minutes or until golden brown and cooked through, stirring/tossing once. Test by spearing a potato with a toothpick – it should be easy to pierce and remove.

Step 4

While the potatoes are baking, prepare your spicy tomato sauce. Heat 1 Tbsp olive oil in a large skillet over medium-low heat. Add onion and garlic and salt and stir. Cook for 7-8 minutes to slowly “sweat” until the mixture becomes translucent and very fragrant. If it begins brown, turn down the heat to low and stir frequently.

Step 5

Add paprika, garlic powder, cayenne and stir. Then add tomato paste, hot sauce and water and stir. Cook for 10-12 minutes or until simmering and the flavors are well blended. Reduce heat if it begins to bubble too vigorously. Taste and adjust seasonings as needed. I added more hot sauce, sea salt and garlic powder.

Step 6

For a smooth sauce (which I prefer), puree in a small blender or food processor until smooth. Otherwise, set aside.

Step 7

Remove potatoes from oven and sprinkle with a bit more salt to taste. Place in a serving dishes and drizzle with tomato sauce (as original recipe is written // adjust number of serving dishes if altering batch size). Optional additional toppings include vegan parmesan cheese, more hot sauce, and fresh herbs.