Peel, wash & pat dry 2 yukon gold potatoes, cut the potatoes into ½ inch pieces, add the cut potatoes into a sauce pan, fill with cold water to about ½ inch above the potatoes and add in a generous tsp of sea salt, heat it with a high heat, meanwhile add ½ cup mayonnaise into a bowl, shred in 2 cloves of garlic, squeeze in 1 tsp fresh lemon juice, add ½ tsp hot smoked Spanish paprika, pour in 1 tbsp extra virgin olive oil and season with sea salt & freshly cracked black pepper, whisk together until well combined, after boiling the potatoes for 15 minutes they should be perfectly cooked, pierce one with a toothpick, if it easily goes in but with some resistance they are perfect, drain the potatoes and add into a shallow bow, add the spicy mayo aioli over the potatoes and garnish with freshly chopped parsley

Wash & pat dry 2 yukon gold potatoes, cut the potatoes into ½ inch pieces and add into a large bowl, pour in 2 tbsp of extra virgin olive oil into the potatoes, 1 tsp dried thyme, a generous ½ tsp of sweet smoked paprika and season with sea salt & freshly cracked black pepper, toss together until well combined, add the coated potatoes into a baking tray lined with parchment paper, make sure they´re all in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F, after 20 minutes remove the potatoes from the oven and transfer to a serving dish

Wash & pat dry 2 yukon gold potatoes, cut the potatoes into ¼ inch thick rounds, add the cut potatoes into a baking tray lined with parchment paper, make sure they´re all in a single layer, brush a kiss of extra virgin olive oil on top of the potatoes, season with sea salt & freshly cracked black pepper and sprinkle a kiss of sweet smoked Spanish paprika, add into a preheated oven, bake + broil option 250 C - 475 F, meanwhile add ½ cup Greek yogurt into a large bowl, shred in 1 clove of garlic, add ½ tsp lemon juice, 1 tbsp extra virgin olive oil and season with sea salt & a generous portion of freshly cracked black pepper, whisk together until well combined and transfer to a serving bowl, after roasting the potatoes for 20 minutes remove them from the oven and transfer to a serving dish, add the garlic yogurt aioli to the dish and sprinkle with freshly chopped chives

Peel, wash & pat dry 2 yukon gold potatoes, cut the potatoes into ½ inch pieces, add the cut potatoes into a sauce pan, fill with cold water to about ½ inch above the potatoes and add in a tsp of sea salt, heat it with a high heat, after boiling the potatoes for 20 minutes they should be perfectly cooked, pierce one with a toothpick, if it easily goes in with no resistance they are perfect, drain the potatoes into a sieve with a bowl underneath to reserve the boiled water and set aside, heat a smal fry pan with a low-medium heat and add in 1 tbsp of extra virgin olive oil, after 2 minutes add in 5 cloves of garlic that have been finely minced and mix with the olive oil, after 15 to 20 seconds turn off the heat, add in ½ tbsp of sweet smoked Spanish paprika and mix together, then add in a generous ½ cup of the reserved water from the boiled potatoes and mix together until well combined, transfer the boiled potatoes into a large bowl, using a potato masher, mash the potatoes until they are no clumps, then season the potatoes with a little sea salt & freshly cracked black pepper, add in the garlic paprika sauce and mix it all together until well combined, transfer to a serving dish and sprinkle with freshly chopped chives