Wash the potatoes well because we are leaving the skin on. Chop in half and add to a pot of salted water and cook until tender. Drain and set aside.
While the potatoes are cooking, add the spices to a mortar and pestle and bash/grind until ground.
Add 1 tablespoons oil to a frying pan over high heat and add the potatoes. Give the pan a toss so the potatoes are evenly browned. Once golden add a tablespoon of the spice mixture and toss to coat. Season with salt and pepper, serve warm garnished with parsley.