Wash & pat dry the potatoes, then cut each one into ¼ inch (.635 cm) thick rounds, remove the skins from the cloves of garlic and finely chop the slice of baguette

Heat a large fry pan with a medium heat and add in ½ cup extra virgin olive oil

After 1 minute add in the cloves of garlic, mix continuously, after a couple minutes and the cloves of garlic are lightly browned, remove them from the pan and transfer into a mortar, set aside

Using the same pan with the same heat, add in the slices of potato, all in a single layer, cook in batches, fry between 4 to 5 minutes per side or until golden fried, as you finish each batch, transfer the fried potatoes over a wire rack, once again in a single layer

Meanwhile, add the finely chopped slice of baguette into the mortar with the fried garlic, along with 1 tsp sweet smoked Spanish paprika, ½ tsp ground cumin, sea salt & black pepper, using a pestle pound down on the mixture until you form a paste, then add in 1 tbsp sherry vinegar, mix together and set aside

Once all the potatoes have been fried, season them with sea salt & black pepper

Drain the olive oil in the pan and discard for the rest of the recipe

Heat the same pan with a medium heat and add in the garlic mixture, along with 1 cup of water, mix continuously, once it comes to a boil and the liquid has slightly thickened, add in the slices of fried potato, in a circular design and all in a flat layer, then lower to a low heat and simmer, gently shaking the pan once in a while

After 4 to 5 minutes and the sauce has really thickened and incorporated into the potatoes, remove the pan from the heat, sprinkle with finely chopped parsley, enjoy!