Deep-fried potato salad with mortar-and-pestle aioli

Deep-fry the potatoes about 8 minutes, until deeply golden outside and tender inside.

Crush the garlic to a smooth paste in the mortar and pestle.

Mix in the egg yolks with the pestle until combined.

Mixing rapidly, drizzle in neutral oil slowly until an emulsion forms; move to a larger bowl.

Whisk constantly while very slowly adding olive oil until thick, about half a cup of combined oil per yolk.

Taste to check it is not too harsh and season with kosher salt.

Drain the potatoes on paper towels and toss in a bowl with kosher salt and smoked paprika; turn onto a serving plate.

Drizzle with the aioli and top with scallions.