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Heat a large fry pan with a low-medium heat and add in the olive oil.
In the meantime, cut the potatoes into bite-sized pieces that are ¾ inch (2 cm) thick.
Add the cut potatoes into the hot fry pan, mix together, then mix every 3 to 4 minutes so all the potatoes evenly cook.
After 25 to 30 minutes and the potatoes are just cooked through (you can always pierce them with a toothpick to ensure they are done), remove the pan from the heat and drain the potatoes into a colander with a heatproof bowl underneath.
Heat the same pan with a low-medium heat, and add in 3 tbsp (45 ml) of the reserved olive oil from the potatoes, then immediately add in the chopped garlic and crushed red pepper, and mix continuously.
After 1 minute and the garlic is nice and fragrant, turn off the heat, add the potatoes back into the pan, along with the chopped parsley, and season generously with salt and a kiss of pepper, gently mix together until well mixed.
Transfer the potatoes into a large serving dish, top off with a dash of paprika and some chopped chives, enjoy!