Brush the potatoes thoroughly and place in a large saucepan. Add enough water to cover half of the potatoes. Sprinkle sea salt on top. Bring the potatoes to the boil and let them cook over medium heat for about 20 minutes without a lid. For the last 5 minutes, let the potatoes cook on the highest level until the water has completely evaporated and they are coated with a salt crust.
In the meantime, stir together the mayonnaise and creme fraiche for the garlic sauce. Peel the garlic cloves, chop them very finely and stir in the paprika powder. Season the garlic sauce with salt, pepper and possibly a few drops of Tabasco to taste and serve with the potatoes.
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