Potatoes in almond, bread and garlic sauce

Heat a large fry pan over medium heat with the olive oil.

Cut two one-inch slices from a baguette, peel six cloves of garlic and reserve twelve blanched almonds.

Fry the bread, garlic and almonds 3 to 4 minutes until lightly golden, then remove and set aside.

Cut the peeled potatoes into 2 cm bite sized pieces.

In the same pan at the same heat, add the potatoes and toss to coat in the oil.

Fry the potatoes about 10 minutes, stirring every 2 to 3 minutes, until lightly golden but not cooked through.

Put the fried bread, garlic and almonds in a tall beaker with the chopped parsley, a pinch of sea salt and 1 cup of water.

Blend with a hand blender to a thin puree.

Add the smoked paprika and ground cumin to the potatoes, season with sea salt and black pepper and mix quickly.

Add the puree and enough water to barely cover, raise to high heat and bring to a boil.

Cover, lower to low medium heat and simmer 10 to 15 minutes until the potatoes are just cooked through.

Plate the potatoes and garnish with hard boiled eggs and fresh parsley.