Preheat oven to 425°F.
For the ketchup, heat a saucepot with 2 tablespoons EVOO over medium heat. Add onions, garlic, bay and season with salt and pepper. Cook to soften, 8-10 minutes; add smoked and hot paprika or chili powder, and stir a minute more. Add flour, stir to combine, whisk in vinegar then stock. Add tomato sauce, simmer 10 minutes. Transfer to food processor and purée until smooth. Rinse processor bowl and return to base.
For the fries, cut potatoes into 10 wedges each, dress them lightly with EVOO and season with salt and pepper. Roast on a baking sheet 40-45 minutes, turning once, until deeply golden and crispy.