For pork: 3 garlic cloves, minced 1-1/2 bay leaves, crumbled 1-1/2 teaspoons Spanish paprika 1 red pepper, roasted, peeled, seeded and cut into thin strips, then chopped 3 Tablespoons olive oil 3 pound pork loin roast
For potatoes: 6 large red potatoes, cut into 4 wedges each 1-1/2 Tablespoons parsley, chopped 4 garlic cloves, minced 1 Tablespoon Spanish paprika 1/2 Tablespoon salt 3/4 teaspoon black pepper 3 Tablespoons olive oil
For pork: Preheat oven to 350 degrees F.
With a mortar and pestle or a fork, mash garlic, bay leaves and paprika into a paste. Mix in roasted red pepper. Slowly pour oil into mixture, stirring constantly.
Cut cross-hatches into top of roast. Rub paste all over surface of roast, pushing into cross-hatches.
Toss potatoes with 1 tablespoon parsley, garlic, paprika, salt, pepper and oil until well coated.
Place pork in a lightly oiled roasting pan and surround with potatoes. Roast 1 hour or until pork registers 150 degrees F with a meat thermometer. Turn potatoes a few times through roasting. Transfer roast to a carving board and let rest for 15 minutes.
Serve pork roast slices with potatoes and sprinkle with parsley.