Peel, wash and pat dry 2 large yukon gold potatoes, then cut each one into rounds that are about a ¼ inch (.635 cm) thick, add the cut potatoes into a stock pot, fill with cold water to about ½ inch (1.27 cm) above the potatoes, heat with a high heat

Meanwhile, make the Spanish aioli, add 2 cloves finely minced garlic into a mortar, along with a ¼ tsp saffron threads, using a pestle pound down on the ingredients until you form a paste, then add in a generous ½ cup mayonnaise, ½ tsp lemon juice, 1 tbsp extra virgin olive oil and season with sea salt & black pepper, whisk together until well combined

Also reserve a ¼ cup of all-purpose flour into one bowl, crack 2 eggs and beat them well in a second bowl, and add 1 cup breadcrumbs into a third bowl, season the breadcrumbs with 1 tsp garlic powder, ½ tsp sweet smoked paprika and a generous ¼ tsp sea salt, mix until well combined

About 15 to 16 minutes after turning on the heat on the potatoes, they should be perfectly cooked, pierce one with a toothpick, if it easily goes in but with some resistance, they are good to go, do not over-cook them or they will fall apart, you want them al dente, transfer them into a plate with a slotted spoon

Once the potatoes are cool enough to handle, season them with sea salt & black pepper

To coat the potatoes, first dust them off in the all-purpose flour, then into the egg wash and finally into the breadcrumbs, making sure they are evenly coated

Heat a large fry pan with a medium heat and add in ½ cup sunflower oil, after 4 to 5 minutes and the oil is hot, start adding the coated potatoes into the pan, cook in batches to not over-crowd the pan, you want them in a single layer, after 2 minutes flip to cook the other side, after a total cooking time of 4 minutes, remove form the pan and transfer to a plate with paper towels, continue to cook in batches until done

Transfer the aioli into a small bowl and add to a dish, decorate the crispy breaded potatoes around the aioli and sprinkle with freshly chopped parsley, enjoy!