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

In the meantime, cut the potatoes (peeled) into bite-sized pieces that are 2 cm thick (3/4 inch), and remove the skins from the cloves of garlic

Add the cloves of garlic into the hot fry pan, mix continuously, after about 3 minutes and the cloves are lightly golden fried, remove from the pan and transfer into a mortar

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

While the potatoes are cooking, add in the dried oregano into the mortar with the fried garlic, along with the paprika, saffron, parsley, and a pinch of sea salt, using a pestle pound down on the ingredients until you get a paste-like texture, then add in the vinegar and water, mix together until well mixed and set aside

After frying the potatoes for 25 to 30 minutes and they're golden fried (you can always pierce them with a toothpick to ensure they are done), remove the pan from the heat, drain the potatoes and olive oil into a colander with a heat proof bowl underneath (use the reserved olive oil for future recipes)

Heat the same fry pan with a medium heat, add in the fried potatoes, the garlic mixture in the mortar, and season with sea salt & black pepper, gently mix together until well mixed, then simmer for a few minutes or until all the liquid has been absorbed by the potatoes, then remove from the heat

Transfer the potatoes into a large serving dish and garnish with fresh parsley, serve warm or at room temperature, enjoy!