Preheat the oven to 220°C (430°F).

Peel and cut the potatoes into bite-sized cubes.

Toss the potato cubes in olive oil, salt, and pepper.

Spread the potatoes on a baking sheet in a single layer and roast for 30-35 minutes, turning halfway, until golden and crispy.

While the potatoes are roasting, heat olive oil in a pan over medium heat.

Add finely chopped onions and garlic to the pan, and sauté until softened.

Stir in the smoked paprika, cayenne pepper, and tomato paste, cooking for a minute until fragrant.

Add crushed tomatoes and vegetable broth, and bring the mixture to a simmer.

Let the sauce simmer for 15-20 minutes, allowing it to thicken. Season with salt and pepper to taste.

Once the potatoes are roasted, transfer them to a serving dish and pour the sauce over the top.

Serve immediately, garnished with chopped parsley if desired.