Preheat oven to 450F and line a large baking sheet with parchment paper.
Bring a pot of salted water to a boil. Add the potatoes and cook until they're fork-tender. Once soft, drain them well, toss with olive oil and a pinch of salt, and spread them out on a baking tray. Make sure not to overcrowd the pan — you want those edges to crisp up! Bake for 25–30 minutes, giving the tray a shake now and then to ensure even browning. Once golden and crispy, remove from the oven and get ready to sauce them up.
Now onto that smoky tomato sauce. In a small pot over medium heat, add the garlic, onions, olive oil, and a knob of butter. Sauté until the onions turn translucent and fragrant. Sprinkle in the paprika, give it a stir, then add the tomato paste — and take a second to soak in that incredible aroma. Pour in the crushed tomatoes, season with salt and pepper, and let it all simmer away for about 15 minutes. Once thickened and flavour-packed, turn off the heat and set it aside.
Time for the lemon garlic aioli. In a small bowl, mix together the mayo, freshly grated garlic, and a squeeze of lemon juice. Season with a pinch of salt to taste. Once it’s all blended and smooth, I like to pop it into a squeeze bottle for easy drizzling — plus, it just looks pro.
Once the potatoes are golden and crispy, transfer them to a large bowl and spoon over about half of the smoky tomato sauce. Give them a gentle toss until they’re nicely coated. Want ’em saucier? Don’t hold back — add more sauce to taste and toss again.
Plate up the saucy potatoes, then drizzle generously with the garlic mayo. Finish with a sprinkle of finely diced chives for that fresh pop. Serve with toothpicks — and don’t forget an ice-cold beer on the side. Tapas night is on.
