Heat a large fry pan with a medium heat and add in ¼ cup extra virgin olive oil

After 2 minutes, add in 1 slice baguette (1 inch / 2.50 cm thick), 4 cloves garlic (skins removed) and ¼ cup blanched almonds, mix the garlic & almonds continuously, after 4 minutes and the garlic & almonds are lightly sauteed and the slice of baguette golden fried on both sides, remove the pan from the heat, transfer the ingredients into a mortar, making sure to reserve the olive oil in the pan

Add in 2 tbsp (8 grams) finely chopped parsley into the mortar, ¼ tsp saffron threads and a pinch of sea salt, using a pestle, pound down on the ingredients until you form a paste, you can also use a food processor for this step, set aside

Cut 3 potatoes (peeled, washed & patted dry), each one into small ½ inch (1.25 cm) thick pieces

Heat the same pan with the reserved olive oil with a medium-high heat, after 2 minutes add in the pieces of potato, mix with the olive oil and lightly fry for 4 minutes, then add in the almond & garlic mixture and season with sea salt & black pepper, add in enough cold water to just cover the ingredients, it was 3 cups (710 ml) in my case, give it a mix and bring to a boil, then place a lid on the pan and lower to a low-medium heat

After 20 to 25 minutes and the potatoes are fully cooked through, remove the lid, you can always pierce the potatoes with a toothpick to ensure they´re cooked through, then add in ⅓ cup frozen peas, gently mix together and place the lid back on the pan, go for another 2 minutes, then remove from the heat

Transfer into a serving dish and sprinkle with finely chopped parsley, enjoy!