Heat a large fry pan with a medium heat and add in 1/2 cup (120 ml) extra virgin olive oil

In the meantime, separate the cloves of garlic from the head of garlic, then gently twist each clove to easily remove the skins

Add the cloves of garlic into the hot fry pan, mix every 1 to 2 minutes so all the cloves evenly saute

While the garlic is cooking, cut the potatoes (peeled) into small bite-size pieces that are 2 cm (3/4 inch) thick

Once the cloves of garlic are golden fried, about 4 to 5 minutes, remove from the pan and set aside

Using the same pan with the same heat, add in the chopped potatoes, mix with the olive oil, then mix every 3 to 4 minutes so all the potatoes evenly fry

In the meantime, add 2 cloves of garlic roughly chopped into a mortar, along with the chopped parsley and a kiss of sea salt, using a pestle pound down on the ingredients until you get a paste-like texture, then add in 1 tbsp (15 ml) extra virgin olive oil, mix together and set aside

Once the potatoes are golden fried and fully cooked through, about 20 to 25 minutes, remove the pan from the heat, transfer the potatoes into a large bowl, making sure to not add any excess oil in the pan, then add in the fried cloves of garlic, the garlic & parsley sauce and season everything with sea salt, gently toss together until well mixed

Transfer the potatoes into a large serving dish, serve warm or at room temperature, enjoy!