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In a large pot, add potatoes and enough water to cover them by about 2 inches. Putting the potatoes in the water before it boils allows them to cook more evenly. Bring to a boil on medium-high and cook until the potatoes are cooked through (fork tender), approximately 10 – 15 minutes.
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In the meantime, in a large frying pan add the olive oil and sauté the onions and garlic until softened.
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Add in the salt and paprika. Sauté for 1 minute. Add in the hot pepper paste and continue cooking for another minute.
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Add the wine and bring to a simmer until the onions are fully cooked. If you prefer the sauce more watery, add in more wine or a few tablespoons of water until desired consistency.
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Stir in the fresh chopped parsley. Season the sauce to taste, add more hot pepper paste for more spice and/or salt as desired.
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Once the potatoes are cooked through (fork tender), drain and return to the warm pot. Set aside for a minute until potatoes dry.
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Add the potatoes to a serving platter and top with the onion sauce.
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Garnish with more parsley. Enjoy!
