Wash and pat dry the potatoes, then cut into small bite-sized ½ inch (1.25 cm) thick pieces

Add the cut potatoes into a microwave safe bag (I used Reynolds oven bags), along with 1 tbsp (15 ml) extra virgin oive oil, a pinch of sea salt and freshly cracked black pepper, seal the bag and mix together so the potatoes are evenly coated, then using a fork pierce the bag all over

Add the bag of potatoes into a microwave, at its highest setting, and go between 7 to 9 minutes (mine took 8 minutes to fully cook through)

Meanwhile, add the mayonnaise into a bowl, finely grate in the garlic, add the lemon juice, 1 tbsp (15 m) extra virgin olive oil and season with sea salt and black pepper, whisk together and set aside

Once the potatoes are cooked through, transfer into a serving dish, add the garlic mayo aioli over the potatoes, sprinkle with a generous portion of hot smoked Spanish paprika and garnish with fresh parsley, enjoy!