Add <quantity>10</quantity> small waxy potatoes to a saucepan filled with cool water

Add <quantity>2<unit>pinches</unit></quantity> of salt

Bring to a boil and cook the potatoes until fork tender. Remove from water. The cooked potatoes are ready

Crack <quantity>1</quantity> egg and separate the yolk

Add <quantity>1<unit>tbsp</unit></quantity> of dijon mustard to a medium bowl

Add the egg yolk. Whisk to combine

Add <quantity>⅓<unit>cup</unit></quantity> of vegetable oil in a thin stream while whisking until well emulsified

Add <quantity>1<unit>tbsp</unit></quantity> of lime juice

Add salt and black pepper to taste and whisk to combine. The mayonnaise is ready

Peel <quantity>1</quantity> garlic clove

Grate the garlic

Peel and mash <quantity>¼<unit>cup</unit></quantity> of the potatoes

Mix <quantity>3<unit>tbsp</unit></quantity> of mayonnaise with the potatoes

The potato aioli is ready

Spread <quantity>½<unit>tbsp</unit></quantity> of the aioli on each of the <quantity>3<unit>slices</unit></quantity> of sourdough bread

Grill the slices on a hot skillet, aioli side down. Flip when golden

Keep flipping the slices until golden and crispy on both sides

Plate it and garnish with parsley leaves to taste. The garlic bread is ready

Enjoy it as a starter or as a side dish to your Sunday barbecue!