1 cup (250 ml) olive oil

4 large russet potatoes, peeled and cut into 1/4-inch (1/2-cm) thick slices

4 cloves garlic, peeled and lightly crushed

Salt and pepper

In a large skillet with high edges, brown the potatoes and garlic in the oil the on both sides, stirring frequently, until cooked and crisp, about 20 minutes. Remove the garlic when it starts to brown. Drain the potatoes on paper towels or on a wire rack. Season with salt and pepper. While cooking the potatoes, make the garlic mayonnaise and smoked paprika sauce.

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