Peel the potatoes. Cut potatoes into 1/3- to 1/2-inch chunks as follows: Cut the potato lengthwise, then cut it lengthwise again. You should have 4 long pieces. Now, cut each of those into 3 to 4 pieces, cutting crosswise. This should give you nice bite-sized pieces, small enough to use a toothpick to skewer. Sprinkle with salt.

Pour olive oil into a wide, deep frying pan with a heavy bottom. Heat the oil on medium-high heat until hot. To test the oil, carefully place one piece of potato in the oil; it is hot enough if the potato immediately fries. If there is no bubbling/frying, the oil has not reached the correct temperature and the potato will absorb too much oil.

Carefully place the potato pieces in the hot oil and fry until golden, about 10 minutes. You may need to do this in batches since you don’t want to crowd the pan. Use a slotted spoon or spatula to remove potatoes and set them aside on a paper towel to drain.

Place the fried potatoes in a large bowl. Pour the sauce over the potatoes and toss carefully. Spoon potatoes with the sauce onto a serving plate. Serve warm with toothpicks.

Make the alioli sauce.

Peel and mince the garlic.

Using the flat side of a large knife, crush the garlic.

Place the crushed garlic into a small mortar and pestle, add the salt, and smash into a paste. (An alternative to save time is to use a good garlic press that peels and mashes the garlic in one step. Either way, you can use a mortar and pestle to mash the garlic into a paste.)

Crack the eggs and separate the yolks into a small mixing bowl.

Transfer the garlic paste to the bowl and whisk to blend.

With a hand mixer on low speed, slowly pour in the olive oil in a very thin, steady stream until a creamy sauce begins to form.

Add the touch of lemon juice slowly at the end, while keeping the mixer on to ensure that the sauce stays smooth.

Serve with fish, as a condiment for your favorite sandwich, or as a dipping sauce for French fries. Enjoy.