Drizzle half the olive oil onto a roasting tray and add the potatoes. Season with salt and pepper and place in a preheated oven for 40-45 minutes until crisp and golden.
In the meantime, add the remaining oil to a saucepan and place on medium heat. Add the shallots and garlic and fry for a minute or so until softened. Add the chopped tomatoes, tomato purée, paprika, tabasco, and season well. Stir and bring to the boil. Simmer over medium-low heat for 10 minutes until cooked through. Set aside until needed.
Tip the potatoes into a serving platter and pour over the warm sauce. Sprinkle with the parsley. Enjoy while warm.