Patatas al ajillo (garlic potatoes)

Heat a large fry pan over medium heat with half a cup (120 ml) of extra virgin olive oil.

Separate the cloves of one head of garlic and twist each to remove the skin.

Add the cloves to the hot oil and coat; stir every minute or so so they saute evenly.

Cut one kilogram of peeled, washed and dried potatoes into bite-size pieces 2 centimetres thick, all similar in size so they cook evenly.

After 4 to 5 minutes, when the garlic is golden all round, remove and set aside.

Add the potatoes to the same pan over the same heat, coat in the oil and stir every 3 to 4 minutes so they fry evenly.

Sauce: pound 2 roughly chopped garlic cloves, 2 tablespoons (8 g) chopped fresh parsley and a kiss of sea salt in a mortar to a paste; mix in 1 tablespoon (15 ml) extra virgin olive oil.

Cook the potatoes 20 to 25 minutes until golden all round; check with a toothpick.

Off the heat, transfer the potatoes to a large bowl, leaving the excess oil behind.

Add the fried garlic cloves and the garlic parsley sauce, season with sea salt and toss gently.

Transfer to a serving dish and garnish with fresh parsley.