Add 12 baby new potatoes into a stock pot, fill it with cold water to about ½ inch above the potatoes, season with sea salt and heat it with a high heat, after 25 minutes the potatoes should be perfectly boiled, if you pierce them with a toothpick and it easily goes in and out, they´re done, drain the potatoes and let them cool for a couple minutes

Add the potatoes into a baking tray lined with parchment paper, about 3 inches apart, using a large fork gently smash each potato down, you want the thickness of each potato to be about ½ inch thick

Drizzle some extra virgin olive oil on top of each smashed potato, then season with sea salt and freshly cracked black pepper, add into a preheated oven, bake + broil option 250 C - 475 F

While the potatoes are in the oven make the mojo picon sauce, add 1 slice of toasted baguette into a food processor, along with 2 roasted cloves of garlic, 1 raw clove of garlic, 2 jarred roasted red bell peppers, ½ tsp sweet smoked paprika, ½ tsp cumin powder, 1 tsp white wine vinegar, 2 tbsp cold water and a ¼ cup extra virgin olive oil, season with sea salt and black pepper

Run the food processor between 2 to 3 minutes, you should end up with a creamy sauce with no chunks, add to a bowl and set aside

After 40 to 45 minutes the potatoes should be perfectly crispy, remove them from the oven, add a dollop of the mojo picon sauce on top of each smashed potato, sprinkle them with some freshly chopped parsley and serve at once, enjoy!