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Pre-heat your oven with the bake/broil option to its highest setting
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Finely mince 1 clove of garlic and 1 small cayenne pepper
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Heat a small sauce pan with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil
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Once the oil get´s hot, add the minced garlic and the minced cayenne pepper to the pan, mix, and after 15 seconds add 1 cup of tomato puree, 1/2 teaspoon of smoked paprika, a pinch of white sugar, season with sea salt and freshly cracked black pepper, mix everything together, and lower the fire to a LOW heat
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Thinly slice 1 large yukon gold or russet potato into thin rounds that are about 1/16 of an inch in thickness
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Add the sliced potatoes to a baking tray lined with parchment paper in a single layer, drizzle a kiss of extra virgin Spanish olive oil on top of each potato slice and season with sea salt, then add to the oven for 20 minutes
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Once the potatoes are cooked, add the potato slices to a dish, pour the tomato mixture on top of the potatoes and garnish with fresh parsley
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Enjoy!