3 yukon gold potatoes
3 sprigs fresh rosemary
8 cloves of garlic, sliced in half
About 2 quarts of vegetable oil
Pour the oil in a heavy pot, and put on medium high heat. Add the garlic and rosemary. Keep an eye on the oil, because once the garlic is a caramel brown, you need to discard it and the rosemary (nobody likes burnt garlic flavor). While the oil heats, slice the potatoes on the thinnest setting on the mandoline. You should be able to kind of see through the potatoes. When the oil has reached about 350 degrees, toss in a potato slice. It should brown and cook in about 20-30 seconds. Carefully toss the potato slices in and stir to make sure they don't clump. Once cooked, transfer with a slotted spoon to a dish lined with paper towels. Scatter salt over them and serve with fried garlic and rosemary.