The night before, cook the potatoes in water seasoned with salt and 2 springs of rosemary, over high heat, for 20 minutes or until they are semi fork tender.

Drain the potatoes, let them cool and put them in the fridge overnight.

The next day, slice the potatoes (not too thin, about 0.2 inches), leaving the skin on. Put them in the freezer for 30 minutes before frying.

In a dutch oven, put the vegetable oil (enough to cover the chips), the garlic and 4 springs of rosemary and let it heat.

Once the oil is hot, fry the chips - making sure you're not crowding the pot - until they are golden.

Set the fried chips on a plate covered with paper towels to absorb the excess oil.

Once your chips are all fried, take the garlic cloves and serve them with the chips.

You can dispose of the fried rosemary and use fresh ones to decorate your chips.

Sprinkle some sea salt over the chips and serve hot.