Scrub clean and pat dry 1 large yukon gold potato, cut it into 8 evenly sized wedges, I like to cut the potato in half lengthwise, then each half in half lengthwise again, and then cut in at an angle to create the wedges, add the potato wedges into a stock pot, fill it with cold water to about ½ inch above the potatoes and heat it with a high heat, after 14 to 15 minutes the wedges should be cooked through, pierce one with a toothpick, if it easily goes in but with resistance, they are perfect, do not over boil or they will fall apart, using a slotted spoon transfer to a dish and set aside

Meanwhile, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after heating the oil for 2 minutes add in ½ onion finely diced and 3 cloves garlic finely minced, mix with the olive oil, after 3 minutes and the onions are translucent, add in 1 tsp of sweet smoked Spanish paprika, give it a quick mix, then add in one 15 oz can of tomato sauce, ½ tbsp freshly chopped parsley and season everything with sea salt & black pepper, mix until well combined and lower the fire to a low heat

Once the wedges are cool enough to handle, transfer to a cutting board, gently pat them dry with paper towels, brush a kiss of extra virgin olive oil on the wedges and season with sea salt & black pepper

Heat a large grilling pan with a medium heat, after 3 minutes add the wedges into the pan, making sure they are all in a single layer, after 5 to 6 minutes gently flip to grill the other side, after a total grilling time of 11 to 12 minute they should be ready to go

Add some of the simmering smoky tomato sauce into a serving dish, place a couple grilled potato wedges over the sauce and sprinkle with freshly chopped parsley, enjoy!