3 pounds Yukon gold or fingerling potatoes (or a combination), cut into bite-size pieces (see Cook's Note)
1/2 cup olive oil, plus more if needed
1/4 cup mayonnaise
1 tablespoon paprika
3 cloves garlic, grated
Using baby or fingerling potatoes for this recipe produces the best results, but really any potatoes will do (even sweet potatoes).
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