Add the potatoes into a colander and rinse under water, then add the potatoes into a stockpot, all in a single layer, and fill with water, just enough to cover the potatoes, then season generously with salt and heat with a high heat

In the meantime, add 4 cloves of garlic into a mortar, along with the jarred roasted red bell pepper, oregano, paprika, cumin, and season with salt & pepper, then using a mortar, pound down on the ingredients until they're well mashed, then add in the vinegar and white wine, give it a mix, and set aside

About 25 minutes after turning on the heat on the potatoes, they should be cooked through, you can always pierce them with a toothpick to ensure they are done (if you see yours need more time, just boil them until tender), at this point, transfer the potatoes into a bowl with iced water

Once the potatoes are cool enough to handle, gently peel them and then add them into a large bowl, pour the marinade over the potatoes, and let them sit for 10 minutes

Heat the same stockpot with a medium heat and add in the olive oil

After a couple of minutes, add in 4 cloves of garlic, roughly chopped, and mix continuously, after 1 minute, add in the marinated potatoes and season with salt & pepper, give the stockpot a gentle shake and simmer for 5 minutes, or until the marinade has reduced in half, then remove from the heat

Transfer the potatoes and sauce into a serving dish and top off with chopped parsley, enjoy!