Preheat oven to 400 F.

Peel potatoes and cut into large pieces.

Toss potatoes with olive oil, salt and pepper.

Place on a single layer on a baking tray.

Roast for 20-25 minutes, until fork tender.

Meanwhile, let's make the sauce and aioli

To make the sauce, puree the tomatoes in a food processor.

In a skillet, heat oil.

Add garlic and jalapeno.

Once softened, add pureed tomatoes, smoked paprika, salt and pepper.

Simmer for 5 minutes on medium heat, until the sauce thickens.

To make the aioli, make sure the garlic is chopped very fine.

Sprinkle a little salt on top and with the back of a knife press down to form a garlic paste. (this can also be done using a mortar and pestle)

In a bowl, combine garlic, lemon juice and egg yolk.

Using an electric mixer, beat well until the egg yolk becomes light in color.

VERY SLOWLY, add olive oil a little at a time, beating well after each addition until well incorporated.

Keep on beating and it will thicken into a mayonnaise consistency.

Add salt and mix to combine.

To serve, place potatoes in a bowl.

Top with tomato sauce and then aioli.

Garnish with parsley and another good squeeze of a lemon.