* 1 1/2 lb. red potatoes, cut into 1-inch-thick wedges
* 3 Tbs. olive oil, divided
* 3 tsp. minced garlic, divided
* 1 tsp. hot smoked paprika, or more to taste
* 3/4 cup canned crushed tomatoes
Recipe
1. Preheat oven to 425�F. Toss potatoes with 2 Tbs. oil on large baking sheet. Season with salt and pepper, if desired; cover tightly with foil; and roast 20 minutes. Remove foil, and continue roasting 12 minutes, or until potatoes are golden on bottom. Carefully turn potatoes, and roast 8 minutes more, or until browned. Sprinkle 1 tsp. garlic over potatoes, and transfer to serving dish.
2. Meanwhile, heat remaining 1 Tbs. oil in small saucepan over medium heat. Add remaining 2 tsp. garlic, and saut� 30 seconds, or until just fragrant.
Add paprika, saut� 10 seconds, then stir in tomatoes. Season with salt and pepper, if desired, and simmer
10 minutes. Serve potatoes with sauce.