Prepare Potatoes: Begin by peeling and cutting Yukon Gold potatoes into 1/2 inch pieces. Place them in a pot, add water, and toss in a bay leaf and a pinch of salt. Bring to a boil, then reduce to a simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and let them cool slightly.

Mash Potatoes: Transfer the cooled Yukon Gold potatoes to a mixing bowl. Using a potato masher or fork, mash the potatoes until they are smooth and free of lumps.

Combine Ingredients: In a separate bowl, whisk together the eggs until frothy, then mix them into the mashed potatoes along with milk, all-purpose flour, baking powder, finely minced garlic, chopped parsley, and a sprinkle of sea salt. Stir until the mixture forms a semi-thick batter.

Fry Fritters: Heat a generous amount of extra virgin olive oil in a frying pan over medium heat, reaching around 350°F (175°C). Using a tablespoon, spoon the fritter batter into the hot oil, ensuring not to overcrowd the pan. Fry for about 5 minutes on each side or until golden brown and crispy.

Make Aioli: In a mixing bowl, blend low-fat mayonnaise, finely grated garlic, hot smoked Spanish paprika, fresh lemon juice, olive oil, and a pinch of sea salt and black pepper. Whisk until the aioli is smooth and creamy.

Serve: Once your fritters have cooled slightly, arrange them on a serving plate, and drizzle with the prepared aioli. Sprinkle some chopped parsley over the top.