Wash the potatoes and boil them unpeeled in water with the sea salt. Cover and cook over medium heat for about 25 minutes.
In the meantime, squeeze the garlic cloves into a bowl. Slowly add the olive oil while stirring. Stir in the freshly chopped parsley and season with cayenne pepper as needed.
Drain the potatoes, let them drain a bit and bring them to the table with their skins on. Arrange the sauce in small bowls and have a sharp kitchen knife ready for everyone and a small plate for the potato skins.
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