Once potatoes are soaked, dry thoroughly and then add to a baking sheet with olive oil and a generous sprinkling of sea salt and garlic powder. Toss to coat.
Add paprika, garlic powder, cayenne and stir. Then add tomato paste, hot sauce and water and stir. Cook for 10-12 minutes or until simmering and the flavors are well blended. Reduce heat if it begins to bubble too vigorously. Taste and adjust seasonings as needed. I added more hot sauce, sea salt and garlic powder.
Remove potatoes from oven and sprinkle with a bit more salt to taste. Place in 3-4 small serving dishes and drizzle with tomato sauce (as original recipe is written // adjust number of serving dishes if altering batch size). Optional additional toppings include vegan parmesan cheese, more hot sauce, and fresh herbs.
* You can sub 1 14-oz can crushed tomatoes and omit the water in place of 1 6-oz can tomato paste.
* Lightly adapted from Men’s Health
* Nutrition information is a rough estimate.