Pre-heat your oven to the bake/broil option to 210 C (410F)

Cut a slit on 2 cloves of garlic and add them along with 1 thick slice of baguette to the oven

Add 10 small new potatoes to a stock pot, add water to the pot, leaving a bit of the top part of the potatoes exposed from the water, and add 2 tbsp of sea salt to the pan, spreading the salt over the potatoes, and turn your burner to a high heat

After about 10 minutes take the bread out of the oven and let the garlics cook for 5 more minutes before removing

Using a plastic cylinder, add the slice of toasted baguette, the 2 roasted garlics, ¼ cup of extra virgin Spanish olive oil, 1 roasted red bell peper, 1 tsp smoked paprika, ½ tsp cumin, 1 tsp white wine vinegar, 2 tbsp water, 1 raw garlic clove, and sea salt to taste

Using a handheld mixer, blend everything in the cylinder until you get a smooth creamy puree, if your sauce is too thick, add more extra virgin olive oil as you are blending

Add the puree to a small bowl and set aside

Once all the water has evaporated from the stock pot (about 30 minutes from when you turned your fire on), turn off the fire, and lightly shake the pot, this will wrinkle the potatoes and coat them in salt

Place the bowl with the mojo picon sauce on a plate and add the boiled potatoes to the plate around the bowl

Garnish with fresh parsley