Heat a large fry pan with a medium heat and add in the olive oil

Meanwhile, cut the potatoes (peeled) into small ½ inch (1.25 cm) thick pieces and cut a slit on 6 cloves of garlic (skins on)

Add the potatoes and cloves of garlic into the hot pan, mix with the olive oil, then mix every 3 to 4 minutes so everything evenly cooks

Meanwhile, add 2 cloves garlic roughly chopped into a mortar, along with the saffron, parsley and a pinch of sea salt, using a pestle pound down until you form a paste, cut the mushrooms (washed & patted dry) into quarters

Once the potatoes are golden fried, about 20 to 25 minutes, remove from the heat and drain everything into a fine sieve with a bowl underneath

Pour the drained olive oil back into the pan and heat with a medium heat

After a couple minutes add the mushrooms into the pan, mix with the olive oil

Once the mushrooms are lightly sauteed, about 3 to 4 minutes, add the potatoes back into the pan, along with the garlic paste and season with sea salt & black pepper, gently mix together, then add in the white wine, mix together and simmer for 3 to 4 minutes, or until all the wine has been absorbed, then remove from the heat

Transfer into a large serving dish and garnish with fresh parsley, enjoy!