Wash potatoes, place in pot with water, add 2 rosemary sprigs and 1 head of garlic. Cut in half, season with salt until it tastes almost like the sea. Simmer very gentley until potatoes are very tender – almost breaking up. At the same time, separate the second garlic head into cloves. Simmer in lightly salted water until tender.
Remove from water and let them cool then cut into rough 1 & 1/2 cm chips
Heat a large saute pan, add Wagyu fat. Once it starts to smoke, add ptatoes and cook until nicely caramalised on a medium heat, with a good pinch of sea salt
Once all potatoes are nicely coloured, add blanced garlic cloves and continue sauteing until the garlic is caramelised
To finish, add the remainder of the rosemary that’s been picked into leaves, cook until rosemary scent is strong.