Add the potatoes into a stockpot in a single layer, and fill it with water, just enough to cover the potatoes, then season generously with salt, and heat with a high heat

Once it comes to a boil, place a lid on the stockpot and lower to a low-medium heat, simmer between 15 to 20 minutes or until the potatoes are just al dente

In the meantime, make the garlic and parsley sauce, add the chopped garlic into a mortar, along with the parsley and a pinch of salt, using a pestle, pound down on the ingredients until well mashed, then add in the olive oil and mix together until well mixed

To make the garlic mayo aioli, add the mayonnaise into a bowl, along with the Dijon mustard, grated garlic, lemon juice, and olive oil, then season with a kiss of salt & pepper, and whisk together until well mixed

After simmering the potatoes for 15 to 20 minutes, they should be cooked al dente, you can always pierce them with a toothpick, and if it easily goes in but with some resistance, they are ready, at this point, transfer the potatoes into a dish with paper towels

In the meantime, heat a large fry pan with a medium heat and add 3 tbsp (45 ml) olive oil

While the oil is heating, pat the potatoes dry, then cut each one in half lengthwise, and season with salt & pepper on the cut side

Once the oil is nice and hot, add in the potatoes cut side down, all in a single layer (fry in batches), and fry for 5 to 7 minutes or until the cut side is golden fried, then remove from the pan and transfer to a dish cut side up

When all the potatoes are golden fried, add the garlic and parsley sauce over the cut side, making sure to evenly spread it around, and then top each one off with a dollop of the garlic mayo aioli, enjoy!