Heat a large deep fry pan with a medium heat and add in 1 cup extra virgin olive oil

Meanwhile, cut 3 potatoes (peeled) into medium sized ½ inch (1.25 cm) pieces

Once the olive oil is hot but not smoking, add in the pieces of potato, mix every 4 to 5 minutes so they evenly fry

Meanwhile, make the black aioli, roughly chop 4 cloves of black garlic, add into a mortar, along with 2 cloves of garlic roughly chopped and a pinch of sea salt, using a pestle pound down on the garlic until you form a paste, then add in 1 egg yolk at room temperature, ½ tsp lemon juice and ½ tbsp balsamic glaze, mix everything together in a circular motion and start slowly adding in ½ cup sunflower oil while stirring continuously, once the oil has been added and you have a thick & creamy sauce, season with sea salt & black pepper, give it one final mix and set aside

After frying the potatoes for 20 to 22 minutes, they should be fully cooked through, just pierce them with a toothpick to ensure they´re done, using a slotted spatula, transfer the potatoes into a wire rack with paper towels underneath, season the potatoes with sea salt and let them sit for 2 to 3 minutes, run the olive oil through a sieve and use for future recipes

Transfer the potatoes into a serving dish, sprinkle the potatoes with a generous portion of hot smoked Spanish paprika, top off with the black aioli and sprinkle with finely chopped parsley, serve at once, enjoy!