500g (1 lb) potatoes
3 cloves garlic
Peel, wash and chop the potatoes. Cook in a pan with salted water until soft and can be pierced easily with a skewer. Once cooked, remove from the pain, drain and place in a bowl. While the potatoes are cooking, prepare the alioli.
Make a mayonnaise with one egg, olive oil, the juice of half a lemon, salt and two tablespoonfuls of tepid water (for a more liquid mayonnaise).
In a mortar, crush three cloves of garlic to form a smooth paste and add to the mayonnaise bit by bit, mixing well. Spoon the alioli over the potatoes and sprinkle with chopped parsley.