For the Potato Fritters:

1. Cook the Potatoes: Peel and dice the Yukon Gold potatoes into small cubes. Place them in a pot with the bay leaf and enough water to cover them. Bring to a boil and cook for about 10-12 minutes, or until the potatoes are tender. Drain the water and remove the bay leaf.

2. Mash the Potatoes: Mash the cooked potatoes until smooth in texture, then let them cool slightly.

3. Prepare the Fritter Batter: In a separate bowl, whisk together the eggs, milk, flour, baking powder, minced garlic, chopped parsley, and a pinch of sea salt.

4. Combine: Add the mashed potatoes to the batter mixture and mix well until all ingredients are evenly incorporated.

5. Fry the Fritters: Heat the olive oil in a frying pan over medium heat. Scoop small spoonfuls of the potato mixture and form them into patties. Fry them in batches for 3-4 minutes on each side until golden and crispy. Remove and set on a paper towel to drain excess oil.

For the Spicy Aioli:

1. In a small bowl, combine the mayonnaise, minced garlic, smoked paprika, lemon juice, extra virgin olive oil, sea salt, and black pepper. Mix until smooth and well combined.

To Serve:

1. Arrange the potato fritters on a plate and drizzle with the spicy aioli or serve it on the side for dipping.

2. Garnish with a sprinkle of chopped parsley and enjoy!