Wash and cut the potatoes in halves or quarters depending on sizes. You want the pieces approximately the same size, so they cook uniformly.

Parboil the potatoes by placing them in a pot and covering them with water; add a teaspoon of salt. Bring water to a boil and cook for 5 minutes. 

Drain potatoes in a colander. This step allows for the potatoes to be soft on the inside and get crispy on the outside

Preheat oven to 375°F. Arrange the parboiled potatoes in a single layer on a baking sheet lined with parchment paper or a silicone mat

Roast for 30 minutes.

Sauté onions and garlic in a skillet while the potatoes are roasting sautéeing the chopped onions and garlic, stirring occasionally, for 4-5 minutes, or until they begin to brown on the edges. Add a small amount of vegetable broth to avoid sticking.

Add the white wine to the pan and turn the heat to high. Boil on a high boil until the wine is reduced by half, then add the tomato paste and stir to combine.

Add the Rotel tomatoes, hot sauce, salt, maple syrup, and smoked paprika. Stir well and reduce the heat to a bare simmer.

Let the sauce cook slowly while the potatoes roast. If you want, you can use a blender or an immersion blender to purée the sauce until smooth ( I did), but you can also leave the sauce more chunky if you prefer.

Remove the potatoes from the oven.

In a casserole dish, combine roasted potatoes and spicy sauce.

Toss potatoes with sauce, and return the casserole pan, uncovered to roast in the oven for an additional 10-15 minutes until the sauce dries out a bit, and the sauce sticks to the potatoes.

Serve as a side dish, tapa or an entree.