Olive oil for pan
1 onion, finely chopped
2 garlic cloves, crushed
1/4 cup white wine or dry sherry
14 oz canned chopped tomatoes
2 tsp white or red wine vinegar
1-2 tsp crushed dried chiles
2 tsp hot or sweet smoked paprika
To make the sauce, heat 2 tablespoons of oil in a pan, then add the onion and cook over medium heat, stirring occasionally, for 5 minutes, or until softened but not browned. Add the garlic and cook, stirring, for 30 seconds. Add the wine and bring it to a boil. Add the wine and bring to a boil. Add the tomatoes, vinegar, chiles, and paprika, then reduce the heat and simmer, uncovered, for 10 -15 minutes, or until a thick sauce forms.
When the sauce is cooked, use a handheld blender to blend until smooth. Alternatively, transfer the sauce to the pan and set aside.
Do not peel the potatoes, but cut them into chunky pieces. Heat enough oil in a large skillet to come about 1 inch up the side of the skillet. Add the potatoe pieces and cook over medium-high heat, turning occasionally, for 10-15 minutes until golden brown. Remove with a slotted spoon and drain on paper towels, then sprinkle with salt.
Meanwhile, gently reheat the sauce. Transfer the potatoes to a warmed serving dish and drizzle over the sauce. Serve hot, with wooden toothpicks to spear the potatoes.