Spanish fried potatoes with onions

Heat 1 cup (240 ml) extra virgin olive oil in a large fry pan over medium heat.

Cut 1 kg of peeled, washed and dried potatoes into 2 cm (3/4 inch) bite-sized pieces.

Add the potatoes to the hot oil and coat; stir every 3 to 4 minutes so they fry evenly.

Thinly slice 3 medium onions and 6 garlic cloves; set aside half a teaspoon of sweet smoked paprika.

Fry the potatoes 25 to 30 minutes, until golden and tender when pierced with a toothpick; give them a couple more minutes if needed.

Take the pan off the heat and drain the potatoes in a colander over a heatproof bowl, keeping the oil.

Heat 1/4 cup (60 ml) of the reserved oil in the same pan over medium heat a couple of minutes; add the onion and garlic and stir every 1 to 2 minutes.

Cook about 10 minutes, until the onions are translucent and lightly browned.

Return the potatoes with the paprika, season with sea salt and a little black pepper, and mix.

Take off the heat, transfer to a serving dish and garnish with fresh parsley.