Ingredients Potatoes -- for the sauce -- 50ml of olive oil. 1-2 Teaspoons of smoked paprika A few splashes of Tabasco sauce 1 Tablespoon of Tomato purée 1-2 Teaspoons of cornflour 150 ml of chicken stock or vegetable stock, for a vegetarian version

Method

Best with waxy potatoes
Peel and chop potatoes into bite size
Parboil for 10 minutes then drain
Meanwhile prepare the sauce
Fry the potatoes in a little oil before adding the sauce
--for the sauce--
Heat the olive oil in a small saucepan over medium heat.
Add the Tobasco, Paprika and Tomato purée and stir until combined.
Add 1 teaspoon of flour and stir until combined.
Keep stirring for about a minute, to toast the flour slightly
Over a medium-low heat, add the stock very gradually, stirring constantly.
(This is similar to how you'd make a cream sauce.
The flour will absorb the liquid and leave you with a delicious sauce.)
The sauce should start to thicken as you incorporate the stock:
add more flour only if necessary to achieve the right consistency
(it should be velvety and smooth, but not so thick that it holds its shape alone).
Reduce to low heat and simmer for 3-5 minutes, stirring occasionally.
Season with salt to taste.
Drizzle over the fried potatoes and enjoy!