Cut the potatoes (peeled) into rounds that are a 1/4 inch (0.625 cm) thick, then add the sliced potatoes into a bowl, and rinse under water for 1 minute or until the water runs clear on the potatoes, and then place the potatoes over a dishcloth and pat completely dry

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

In the meantime, cut a slit on each clove of garlic, making sure to leave the skins on

Add the cloves of garlic into the hot fry pan, sauté for 5 minutes, then remove from the pan and set aside

Gently add in the slices of potato into the hot fry pan, and give them a mix so they're all coated in the olive oil, then mix every 3 to 4 minutes so they all evenly sauté.

In the meantime, remove the cloves of garlic from the skins, add the garlic into a mortar, along with the paprika, oregano, cumin, and crushed red pepper, then season with salt & pepper, and using a pestle, pound down on the garlic until it's well mashed, then add in the vinegar and water, and mix together

After sautéing the potatoes for 20 to 25 minutes and they're golden fried and just cooked through (you can always pierce them with a toothpick to ensure they are done), remove them from the pan and set aside, season with salt

Run the olive oil in the pan into a fine sieve with a heatproof pitcher underneath

Heat the same fry pan with a low-medium heat and add in 2 tbsp (30 ml) of the reserved olive oil (use the rest for future recipes), then gently add in the sliced potatoes, all in a flat layer, and pour in the garlic sauce, making sure to evenly spread it around, heat for 5 to 10 minutes, making sure to gently shake the pan once in a while, then remove from the heat

Transfer the potatoes into a serving dish and garnish with fresh parsley, enjoy!