Peel and chop the potatoes into bite-sized chunks. Aim for even sizes to ensure they cook uniformly.

In a large frying pan, heat the vegetable oil over medium-high heat. Add crushed garlic cloves and a sprig or two of fresh rosemary, letting them infuse the oil for about a minute.

Toss in the chopped potatoes. Season generously with salt, black pepper, chilli flakes, sweet paprika, and a pinch of dried oregano. Stir well to coat the potatoes in the aromatic oil and spices.

Increase the heat to high and cook for about 5–7 minutes, stirring occasionally. The goal is to develop a light char on the outside of the potatoes, building flavour and texture.

Add the tomato concentrate and pour in a splash of beer (about 50–100 ml) to deglaze the pan. Scrape up any browned bits, then lower the heat to medium. Cover with a lid and let the potatoes simmer for around 10–15 minutes, until mostly cooked through.

Preheat your oven to 210°C (410°F). Transfer the partially cooked potatoes onto a baking tray. Spread them out in a single layer and roast for 15–20 minutes, or until they’re golden, crispy, and slightly charred.

Remove from the oven and finish with a sprinkle of freshly chopped parsley. Serve hot — optionally with a side of vegan garlic aioli or smoky tomato dip.