- 6 large Yukon gold potatoes
- Canola oil and olive oil, 75/25 ratio for frying
- 6 whole cloves garlic
- 4 sprigs fresh rosemary
- 1/2 bunch sage
- 1/2 bunch fresh thyme
- Kosher salt and freshly ground black pepper
- 2 tablespoons freshly grated Parmigiano-Reggiano
Wash and clean the potatoes in cold running water. Using a mandoline, or vegetable peeler, finely slice the potatoes into chips. Drop the chips into a bowl of ice water as you work to prevent them from going brown. This will also remove any excess starch.
Set a large pot of 75/25 canola and olive oil over medium heat and add the garlic (paper and all) and whole stems of fresh rosemary, sage and thyme. Bring oil up to 375 degrees F. As it heats up the oil will get infused with the garlic and herbs. Once the herbs crackle and get crispy they will go clear and you know they are done. Using a strainer drain the herbs and garlic and set aside on paper towels.
Fry the potatoes in batches until golden and crispy. Drain the chips, dry well on paper towels and season with salt and freshly ground black pepper. Garnish with crispy fried herbs, garlic and shower with Parmesan.