Method

First make the sauce. Heat the 2 tablespoons oil in a saucepan over a medium-low heat. Add the onion with the thyme and sweat until softened and translucent, about 10 minutes. Add the garlic and chilli and cook, stirring, for a minute.

Now add the tomatoes with their juice, paprika, sugar and some salt and pepper. Simmer for about 10 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon, until you have a nice, rich, piquant tomato sauce. Taste and adjust the seasoning if necessary and keep the sauce warm.

Bring a large pan of water to the boil, salt well and add the potatoes. Bring back to the boil and cook for 5–8 minutes, until on the firm side of tender; ie not quite done. Drain in a colander and leave to steam for a few minutes. Gently tip on to a clean tea towel and pat dry.

Warm the 5 tablespoons oil in a large frying pan over a medium-high heat and sauté the potatoes for 10–15 minutes, until crisp and golden. Drain on kitchen paper, tip into a warmed dish and season with a scattering of sea salt.

Check the consistency of the tomato sauce and thin it with a splash of hot water if necessary, then pour over the potatoes. Scatter with chopped parsley and serve warm.