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Preheat the oven to 200°C/390°F/Gas Mark 6. OR instead of roasting the potatoes you can parboil them for 7 minutes, drain and then fry until crisp and golden (either way works well).
If roasting, place the potatoes on a baking tray with a little oil and salt and pop in the oven for 40 minutes (or until crisp and golden), turning once.
While the potatoes are cooking, fry the onion in a small amount of olive oil until soft and golden.
Add the chilli and garlic and fry for a further minute.
Now stir through the tinned tomatoes, sugar, salt, smoked paprika. Bring to the boil and simmer for 15-20 minutes or until the mixture is thicker and has reduced down.
Stir in the vinegar and then taste the sauce, adjusting the seasoning if necessary.
Stir all of the ingredients for the aioli together and keep refrigerated until use.
Remove the potatoes from the oven, then plate up and layer with the tomato sauce and the aioli. Sprinkle with fresh parsley or chives.