1) Wash and clean the potatoes in cold running water. Using a mandoline or vegetable peeler, finely slice the potatoes into thin rounds. Drop the crisps into a bowl of iced water as you work to prevent them from going brown. This will also remove any excess starch.
2) Set a large saucepan of three parts canola oil to one part olive oil over medium heat. Add the garlic (paper and all) and whole sprigs of fresh rosemary, sage and thyme. Bring oil up to 190C/Gas 5. As it heats up, the oil will become infused with the garlic and herbs. Once the herbs crackle and get crispy, they will go clear and you will know they are done. Using a strainer, drain the herbs and garlic and set aside on paper towels.
3) Fry the potatoes in batches until golden and crispy. Drain the crisps, dry well on paper towels and season with salt and pepper. Garnish with crispy fried herbs and garlic, and shower with Parmesan.