Cut 2 yukon gold potatoes into ½-inch pieces, add the cut potatoes into a large bowl, drizzle in a generous tablespoon of extra virgin olive oil and season with sea salt & black pepper, toss together until well combined, transfer the potatoes into a baking tray lined with parchment paper and make sure all the potatoes are in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F

To make the garlic aioli, add 2 cloves minced garlic into a mortar and season with sea salt, using a pestle pound down on the garlic until you form a paste, then add in 1 egg yolk at room temperature and ½ tsp lemon juice, start mixing the ingredients together in a circular motion, at the same time and start slowy pouring in ½ cup extra virgin olive oil, the secret here is to pour the olive oil very slowly while you continue to mix the ingredients together in a circular motion, once all the olive oil has been incorporated and you end up with a creamy aioli, season to taste and set aside

Heat a fry pan with a medium heat and add in 2 tablespoons of extra virgin olive oil, after 2 minutes add in ½ red bell pepper that´s been cut into 2-inch long strips by a ¼-inch thick and 1 small onion that´s been thinly sliced, mix the vegetables around with the olive oil, after 7 to 8 minutes and the onions are developing a light golden color and the bell peppers are soft and tender, add in a generous ½ teaspoon of sweet smoked paprika, ½ teaspoon hot smoked paprika and season with sea salt & black pepper, mix together until well combined and turn off the heat in the pan

After roasting the potatoes between 22 to 25 minutes, they should be perfectly cooked through, remove from the oven and transfer the potatoes into the pan with the vegetables, gently mix together until well combined, transfer to a serving dish, add a dollop of the garlic aioli on top and sprinkle with freshly chopped parsley, enjoy!