Peel and cut the potatoes
Confit potatoes with oil at around 130°C for 10 minutes, then raise heat for the last 5 minutes until golden brown
Stir-fry garlic from cold oil until golden
Add onion and sauté for around 10 minutes at high heat until slightly caramelized
Add spices and toast for around 2-3 minutes
Deglaze with white wine and cook for around 5 more minutes
Reserve the sauce in a blending jar
Toast the bread in the same pot to collect leftovers
Blend bread with sauce and extra water until smooth texture
Bring sauce back to pan and add potatoes
Mix with round movements for 2 more minutes to stabilize flavors
Serve with chopped parsley
