Heat a large fry pan with a medium heat and add in the olive oil

In the meantime, cut the potatoes (peeled) into half moon shapes that are 1 cm thick (a little over a 1/4 inch)

Once the olive oil is nice and hot, add in the sliced potatoes, mix every 3 to 4 minutes so they all evenly fry

After 20 to 25 minutes and the potatoes are golden fried and cooked through, remove the pan from the heat and transfer everything into a colander with a heat proof bowl underneath, season the potatoes with sea salt

Using the same pan, heat it with a medium heat and add in a 1/4 cup (60 ml) of the reserved olive oil from the potatoes

After a couple of minutes add in the slices of baguette, fry for 3 to 4 minutes or until golden fried all around, then remove from the pan and set aside, then add in the chopped onion and garlic into the pan, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika, cumin and thyme, quickly mix together, then add in the white wine and season with sea salt & black pepper, mix together and then simmer, after 3 minutes and the alcohol has been cooked off in the wine, turn off the heat

After a couple of minutes and the ingredients have slightly cooled, transfer everything into a tall plastic cylinder, along with the slices of fried baguette and water, using a hand blender, blend the ingredients until you get a creamy sauce

Heat the same fry pan with a medium heat, add in the creamy sauce, saffron and bay leaves, mix together and then simmer for 5 to 10 minutes, then add the fried potatoes back into the pan, give the pan a gentle shake, this way the potatoes are coated in the sauce, simmer for 2 to 3 minutes, then remove from the heat

Serve directly out of the pan or transfer into a large serving dish, sprinkled with fresh parsley, enjoy!