These thick chips are lovely served as a snack or as part of a larger meal. Scrub the skins or peel 500 g medium waxy potatoes, then slice into 5mm thick discs. Pour 3 cm of olive oil into a sauté pan and add a crushed unpeeled garlic clove. Put on a gentle heat and cook until the garlic begins to go golden. Turn the heat up (you want it at 180°C) and add one-quarter of the potatoes. Gently move them around and turn them over once they’ve gone golden too, and cook until you can insert a knife into them. Remove them once done, together with the garlic. Cook the rest in the same way. As you bring them out of the hot oil, toss with a handful of shredded mint and basil, and serve with a lemon wedge and flaky salt.