Pour the oil into a large saucepan – you want the oil to be at least 8–10 cm deep. Toss in the garlic cloves and sprigs of rubbed rosemary. Turn the heat to medium-high. The oil is ready when a thermometer reads 190ºC and the garlic cloves have browned slightly and the rosemary has become crispy. Carefully remove the garlic and rosemary, and set aside to serve with the chips.
Using a mandoline, thinly slice half of 1 potato and carefully place in the infused oil. Occasionally turn the potato slices to make sure they are not sticking together. While it fries, slice the other half of the potato. Take the chips out of the oil whenever they are golden brown. Place on the paper towel-lined tray and season with salt. Continue frying the chips in batches.
Serve the chips with the fried garlic and rosemary. Consume immediately or store in an airtight container or zip-lock bag for a few days (although they have never lasted more than one day in my house!)
Serving size: 4
Recipe courtesy of sbs.com.au