Salt the quails and place them into a pot.
Spread over them the garlic, onion and peppers, all chopped, and the parsley.
Add the saffron, the white wine, olive oil and vinegar. Stir.
Let settle in the fridge for 24 hours. Stir every now and then.
The next day preheat the oven to 200℃.
Place the quails and a small part of the marinade onto a baking pan.
Bake from 15 to 20 minutes.
Meanwhile, fry lightly the potatoes, cut into cubes, and bring the marinade into a boil.
Add the fried potatoes to the marinade and stew all together.
Serve the quails with the garnish of potatoes and marinade.