Pre-heat your oven with the bake/broil option to its highest setting

Finely mince 1 clove of garlic and 1 small cayenne pepper

Heat a small sauce pan with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil

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, ½ 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

Thinly slice 1 large yukon gold or russet potato into thin rounds that are about 1/16 of an inch in thickness

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

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