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.
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