Wash & pat dry the potatoes, cut each one into thin rounds that are between ⅛ to ¼ inch (0.5 cm) thick, place the sliced potatoes in a single layer and season with sea salt & black pepper

Add ½ cup (68 grams) all-purpose flour into a bowl, along with ½ tsp (1.15 grams) sweet smoked paprika and 1 tsp (3.28 grams) garlic powder, mix together, in a seperate bowl crack in 2 eggs, season with a little sea salt and whisk together

Heat a large fry pan with a medium heat and add in ⅓ cup (110 ml) extra virgin olive oil

While the oil is heating, coat the slices of potato, first into the flour and then into the egg wash, as you finish each one place over parchment paper

After heating the oil for 5 to 6 minutes it should be nice and hot but not smoking, add the coated slices of potato into the pan, make sure they´re all in a single layer, cook in batches, after 4 ½ to 5 minutes flip the potatoes to fry the other side, after another 4 ½ to 5 minutes remove the potatoes from the pan and transfer to a dish with paper towels, continue to fry your potatoes until they are all done

Add the fried potatoes in a single layer to a baking tray and into a preheated oven, 50 C - 120 F, this will keep the potatoes warm and not over-cook them

To make the creamy sauce, heat a small fry pan with a medium heat and add in 1 tablespoon (15 ml) extra virgin olive oil, after 2 minutes add in 1 shallot that´s been finely diced and mix with the olive oil, after 30 seconds add in 2 cloves garlic finely minced, after another 30 seconds add 1 tablespoon (9 grams) all-purpose flour, mix the ingredients together in a circular motion and go for about 2 minutes, then add in ½ cup (115 ml) milk and ¼ tsp (.17 grams) saffron threads, continue to mix, once the milk has thickend up, add another ½ cup (115 ml) milk, but this time a little at a time as you continue to mix, once all the milk has been added cook for another 3 minutes as you continue to mix, then season with sea salt & black pepper and remove from the heat

Transfer the fried potatoes into a serving dish, top the potatoes off with the creamy sauce and sprinkle with freshly chopped parsley, serve at once, enjoy!