1 medium red bell pepper, cut into 1/2-inch pieces
1 cup onion, chopped
2 cloves garlic, chopped
1/4 cup sherry
1 cup crushed tomatoes
Preheat the oven to 400°F.
Scrub the potatoes, cut into bite-sized chunks and place in a large bowl. Drizzle 2 tablespoons of the olive oil over them and season with 1 teaspoon of the smoked paprika, salt and a few grinds of black pepper. Toss to coat well and arrange the potatoes in a single layer on a baking sheet.
Roast for 25 to 30 minutes, or until lightly browned and tender when pierced with a knife.
While the potatoes roast, heat the remaining 2 tablespoons of olive oil in a large pan over medium heat. Add the bell pepper and cook until slightly softened, 2 minutes. Add the onion and garlic and continue cooking until soft and golden, 4 to 5 minutes longer.
Add the sherry and tomatoes and simmer gently until thick, 10 minutes, stirring occasionally. Season to taste with salt and pepper. Add the cooked potatoes and combine well.