Instructions

1. For the potatoes, set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Place potatoes in basket and reduce heat to a simmer. Cover, and cook until tender, about 10 minutes. Begin checking for doneness after 5 minutes of steaming. Using a paring knife, pierce a few potato pieces to check for doneness. If the knife slides in and out cleanly, the potato is cooked.
2. Transfer cooked potatoes to a baking sheet and spread out. Set aside while preparing the spicy tomato sauce and garlic aioli.
3. For the spicy tomato sauce, heat 1 tbsp olive oil in a medium saucepan over medium-low heat. Add onion and 1/4 tsp salt. Cook for 6 minutes to slowly sweat until the onions become translucent. Stir in garlic and cook for an additional 30 seconds.
4. Add tomatoes, paprika, chili flakes, sugar, and 1/4 tsp salt. Gently simmer for 20 minutes. Allow the sauce to cool slightly and puree in a blender or food processor until smooth. Set aside. This sauce makes 3 cups, more than you will need for this dish.
5. For the garlic aioli, combine the mayonnaise, grated garlic, and lemon juice in a small bowl and whisk until smooth. Set aside.
6. To finish the potatoes, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add half of the potatoes and cook, turning occasionally, until potatoes are crispy and golden. Repeat with remaining potatoes. Season with a bit more salt to taste.
7. Place potatoes in 4 small serving dishes and drizzle with spicy tomato sauce and garlic aioli; garnish with parsley if you like.