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

After a couple of minutes add in the slices of baguette, garlic (skins off), and the almonds, fry for 3 to 4 minutes or until golden fried all around, then remove the ingredients from the pan and set aside

In the meantime, cut the potatoes (peeled), into bite-sized pieces that are 2 cm (3/4 inch) thick

Using the same pan with the same heat, add in the chopped potatoes, mix together, then mix every 2 to 3 minutes

While the potatoes are cooking, add the slices of fried baguette, garlic, and almonds into a tall plastic cylinder, along with the chopped parsley, a pinch of sea salt, and 1 cup (240 ml) water, using a handblender, blend the ingredients until you get a thin puree, you can also use a food processor, stand up blender, or even a nutri-bullet for this step

After frying the potatoes for 10 minutes and they're lightly fried, add in the paprika, cumin, and season with sea salt & black pepper, mix together, then add in the puree, and just enough water to barely cover the ingredients, raise to a high heat and give it a mix until well mixed together, once it comes to a boil, place a lid on the pan and lower to a low-medium heat, gently shake the pan once in a while, as this will help thicken the sauce

After simmering the potatoes for 10 to 15 minutes they should be cooked through, you can always pierce them with a toothpick just to ensure that they're done, if yours need more time, simmer until done, at this point remove the pan from the heat

Transfer the potatoes into serving dishes and garnish with hardboiled eggs cut in half and chopped parsley, serve warm or at room temperature, enjoy!