Peel and cut Yukon gold potatoes into 1/2 inch pieces, then place them in a pot. Add water, a bay leaf, and a pinch of sea salt, bringing the mixture to a boil. Cook for 15–20 minutes until tender, then drain and remove the bay leaf.

Transfer the drained potatoes into a large mixing bowl and mash until smooth. Allow to cool slightly before continuing.

In a separate bowl, whisk together the eggs and milk until well combined. Gently fold this into the mashed potatoes, then add flour, baking powder, grated garlic, and chopped parsley. Mix until just combined.

In a large skillet, pour in enough olive oil to cover the bottom, heating it over medium heat. Test readiness by dropping a small amount of batter into the oil.

Drop golf-ball sizes of batter into the hot oil, frying for about 5 minutes per side, until golden brown. Transfer to a paper towel-lined plate to drain excess oil.

While fritters fry, make the aioli by mixing mayonnaise, grated garlic, paprika, lemon juice, and olive oil in a small bowl. Season with salt and pepper.

Serve the fried fritters on a platter with the aioli in the center for dipping, and sprinkle with chopped parsley.