Instructions

• Place a large baking sheet in the cold oven and preheat the oven to 500°F.
• Fill a large pot with enough water to cover the potatoes. Add 1/2 teaspoon baking soda and salt to the water and bring it to a boil.
• When the water is boiling, add 2 and 1/2 pounds Yukon Gold potatoes cut into 3/4-inch dice. Cover the pot and bring the water back to a boil; as soon as it returns to a boil start a 1-minute timer and cook for 1 minute.
• Drain the potatoes in a colander. Return the drained potatoes to the empty pot and stir them for 30 seconds (this helps rough the edges for crisping). Add 1/4 cup olive oil, and salt and pepper to taste; stir to coat evenly.
• Carefully remove the hot baking sheet from the oven and spread the potatoes on it in a single layer without crowding.
• Roast the potatoes in the oven for 15 minutes. Remove the sheet, flip or turn the potatoes with a spatula, then return to the oven and roast an additional 15–25 minutes, until golden and crispy. Check at 15 minutes and continue until desired crispness is reached.
• While the potatoes roast, make the tomato sauce: heat 2 tablespoons olive oil in a sauté pan over medium heat. Add 1 sweet or yellow onion, diced, and sauté until soft and golden, about 8 minutes.
• Add 3 garlic cloves, minced, and cook for 30 seconds until fragrant. Add 1 28-ounce can crushed tomatoes, salt to taste, 2 teaspoons Spanish smoked paprika, 1/4 teaspoon cayenne pepper (or to taste), and 2 to 3 dashes hot sauce (to taste). Stir to combine and bring to a simmer.
• Reduce the heat to low and simmer the sauce, uncovered, about 20 minutes, stirring occasionally. Taste and adjust seasonings if needed.
• If you prefer a smooth sauce, let the tomato sauce cool slightly, then transfer to a food processor and pulse to your desired consistency. Otherwise leave it chunky.
• Make the garlic aioli: in a small bowl combine 1/4 cup mayonnaise, 1 garlic clove grated or pressed, and 1 teaspoon lemon juice. Stir until smooth and season with salt and pepper to taste.
• Serve the roasted potatoes with the tomato sauce and garlic aioli (drizzle over or serve on the side for dipping). Garnish with chopped parsley if desired.