Spanish oregano potatoes

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

Cut the peeled potatoes into 2 cm bite-sized pieces and peel the garlic cloves.

Fry the whole garlic cloves about 3 minutes, mixing continuously, until lightly golden; remove them to a mortar.

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

Add the oregano, sweet smoked paprika, saffron and parsley to the mortar with the fried garlic and season with sea salt.

Pound with the pestle to a paste-like texture.

Mix the white wine vinegar and water into the paste and set aside.

After 25 to 30 minutes the potatoes are golden fried and cooked through; test with a toothpick and fry longer if needed.

Remove the pan from the heat and drain the potatoes into a colander set over a heat proof bowl; reserve the oil for other uses.

Heat the same pan over medium heat, return the potatoes, add the garlic and oregano sauce and season with sea salt and black pepper.

Mix gently and simmer 3 to 4 minutes until the potatoes have absorbed the liquid.

Remove from the heat, transfer to a serving dish and garnish with fresh parsley.