Method

Cut potatoes into 2cm cubes. Parboil until just tender, drain and cool. Deep-fry or roast until golden and crispy. For the sauce: fry garlic and paprika in oil, add flour to make a roux, stir in tomato passata and stock, simmer until thickened. Season with cayenne for heat. Serve potatoes hot, drizzled with sauce and a dollop of aioli if desired.