GARLIC AND ROSEMARY INFUSED POTATO CHIPS

My dad is a frying aficionado, resulting in my mother and I being spoiled by late night french fry feasts while watching TV on her bed.  Well, I've decided to give my dad a break, and fry up my own.  The only trick to these is using a mandoline, because unless you're a freakish savant who can freehand perfect circles and slice wafer thin potatos, you will need one.  The rosemary and garlic imparts a subtle earthiness and spice to the chips, so they only need to be adorned with a bit of salt.  Enjoy!

Ingredients:

3 yukon gold potatoes

3 sprigs fresh rosemary

8 cloves of garlic, sliced in half

About 2 quarts of vegetable oil

Directions:

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.