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2 pounds Yukon gold potatoes, or other waxy potato (peeled or un-peeled, your choice), cut into 1 to 1 1/2-inch chunks
Olive oil
Salt
1/2 medium yellow onion, chopped
3 garlic cloves, chopped
1/2 cup white wine (can substitute stock)
2 Tbsp tomato paste
A 14-ounce can of crushed tomatoes
2 teaspoons Tabasco or other hot sauce
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon sugar
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