Spanish potato fritters with spicy garlic alioli

Cut four peeled, washed and dried medium potatoes into half inch bite sized pieces.

Put them in a stock pot with water barely covering, season generously with sea salt, add a bay leaf and cook over high heat 15 to 20 minutes until cooked through with a little resistance to a toothpick.

Drain into a colander and rinse under cold water to stop the cooking and bring them to room temperature.

Shake off the excess water and mash to a semi-smooth texture; small bits of potato are fine.

Whisk two eggs and mix them through the potatoes.

Add milk, flour, baking powder, grated garlic, parsley and sea salt and mix to a semi-thick batter; loosen with milk if thick, tighten with flour if thin.

Heat a large fry pan over medium heat, no higher, with a cup of virgin olive oil until hot but not smoking.

Spoon golf ball sized portions into the pan in a single layer, in batches, and fry about five minutes per side until golden all around; drain on paper towels.

Whisk mayonnaise, grated garlic, hot smoked paprika, lemon juice, extra virgin olive oil, sea salt and black pepper to a creamy sauce.

Plate the fritters with the spicy garlic alioli and fresh parsley.