Heat a large fry pan with a medium heat and add in 1 cup (240 ml) extra virgin oive oil

While the oil is heating, cut 3 potatoes (washed & patted dry) into rounds that are ¼ inch (.60 cm) thick

After heating the olive oil for 5 minutes and it´s nice & hot but not smoking, add in the slices of potato, making sure they are all evenly spread out, mix around every 4 to 5 minutes to ensure they´re all evenly fried

Meanwhile, grab 1 head of garlic, remove the cloves from the head, remove the skins from the cloves, roughly chop the garlic and add into a mortar, along with a pinch of sea salt, 1 tsp (2.30 grams) sweet smoked paprika, ½ tsp (1.25 grams) ground cumin and 2 tbsp (8 grams) fresh parsley, using a pestle, pound down on the ingredients until you form a paste, then add in 1 tbsp (15 ml) white wine vinegar and ½ cup (120 ml) white wine, gently mix together until well combined and set aside

After frying the potatoes between 20 to 22 minutes, they should be perfectly cooked, with a light golden fried color, you don´t want to brown them too much, remove the potatoes from the fry pan and transfer into a dish with paper towels

Pour the hot olive oil into a fine sieve with a bowl underneath, discard the olive oil for the rest of the recipe, but you can re-use it for future recipes

Heat the same pan with a medium heat and add in the fried potatoes, season with sea salt & black pepper and gently mix together, then add in the garlic mixture and evenly spread it around, cook for 3 to 4 minutes or until all the liquid has been absorbed by the potatoes, then transfer the potatoes into a serving dish and sprinkle with freshly chopped parsley, enjoy!