Wash and pat dry 2 yukon gold potatoes, cut each potato into rounds that are between ½ inch to ¼ inch thick (1.27 cm to .63 cm), add the slices of potato into a baking tray lined with parchment paper, making sure they are all in a single layer, brush a kiss of extra virgin olive oil on the potatoes and season with sea salt & black pepper, add into a preheated oven, bake + broil option 250 C - 475 F, after 21 to 22 minutes remove the potatoes from the oven and set aside

To make the beer batter add 1 cup of all-purpose flour into a large bowl, along with 1 tsp of baking powder, a generous ½ tsp of sweet smoked paprika, 1 tsp garlic powder, ½ tsp sea salt and ⅛ tsp freshly cracked black pepper, mix the dry ingredients together, then add in ½ cup beer at room temperature and ½ cup water, whisk together until well combined

To coat the potatoes, first dust them off in some all-purpose flour and then into the beer batter, as you coat each potato leave them in the bowl with the batter so they don´t lose any of the batter

Heat a large fry pan with a medium heat and add in ½ cup of sunflower oil, after 4 minutes start adding the coated potatoes into the pan, make sure they are in a single layer, cook in batches, after 1 minute flip the potatoes to fry the other side, after another minute remove from the pan and transfer to a dish with paper towels, continue to cook in batches until done

Transfer the potatoes into a serving dish and sprinkle with freshly chopped parsley, enjoy!