Andalusian potato stew (carnerete de patatas)

Heat the olive oil in a stock pot over medium heat.

Fry the two baguette slices and the peeled garlic cloves about 4 minutes until lightly golden all round; remove and set aside.

Cut the peeled, washed, dried potatoes into 1 cm rounds.

Add the potatoes and bay leaves to the pot and saute, stirring continuously so they do not stick, about 5 minutes, without cooking them through.

Season with sea salt and black pepper, add broth just to barely cover, and turn the heat to high.

In a mortar, pound the fried garlic with the oregano, cumin, saffron and a pinch of sea salt until well mashed; add the fried bread and pound to a paste.

When the broth boils, stir in the bread and garlic paste.

Cover, lower to low-medium heat and simmer about 15 minutes until the potatoes are just cooked through; test with a toothpick and add more liquid and time if needed.

Remove from the heat and serve in a shallow bowl, as a starter or beside pan-grilled fish.