Peel the potatoes and slice them into 1/2-inch (about 1.5 cm) thick rounds.

Place the potatoes in a microwave-safe roasting bag, add a little salt and pepper.

Microwave the potatoes on high for about 7 to 8 minutes.

Remove the potatoes from the bag. Heat a skillet over medium-high heat, add a little oil, and brown the potatoes on both sides.

For the aioli, add all the ingredients to a tall mixing cup at room temperature. Blend with an immersion blender, keeping the blender still, until the mixture emulsifies.

Arrange the potatoes on a plate, spoon the aioli over them to taste, and sprinkle with ground pepper.