Cut the potatoes into 3/4-inch pieces (2 cm), then add the potatoes into a stockpot, all in a flat layer, and fill with water, just enough to cover the potatoes, then season generously with salt, add in the bay leaves, and heat with a high heat

In the meantime, heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) olive oil

While the oil is heating, roughly chop the spinach

Add the spinach into the hot fry pan (in batches) and mix together so it easily wilts

Once all the spinach has been added and it's lightly wilted, turn off the heat, then season with salt & pepper and mix together, and then transfer the spinach into a fine sieve with a bowl underneath

About 15 minutes after turning on the heat on the potatoes, they should be cooked al dente, you can always pierce them with a toothpick, and if it goes in but with some resistance, they are ready, drain the potatoes into a colander

Heat the same fry pan with a medium heat and add in 3 tbsp (45 ml) olive oil

After a couple of minutes, add in the sliced garlic, and mix continuously

Once the garlic is lightly sautéed, about 1 minute, add in the boiled potatoes and mix together, fry for 5 to 7 minutes or until the potatoes are lightly golden fried, then add in the spinach, paprika, cumin, and season with salt & pepper, and mix together until well mixed

Serve warm, at room temperature, or even chilled, enjoy!