Ingredients :

• Potatoes — Choose waxy varieties: Charlotte, Monalisa, or Nicola. They hold their shape and texture during cooking without turning into soft mush. Avoid Bintje here—it’s too floury and falls apart under the skin.
• Garlic — Fresh, absolutely. Mince it with a knife rather than a garlic press: the pieces stay larger, caramelize better, and don’t burn as quickly. Four cloves for four potatoes is the right ratio.
• Butter — Semi-salted preferably—it makes life easier and salts the dish at the same time. If you only have unsalted, add a good pinch of salt to the mix. 50 grams is the amount that gives richness without drowning the potato.
• Vegetable Oil — It’s there for one reason only: to allow the butter to reach high temperatures without burning. Butter alone would burn before the skin gets crispy enough. This butter-oil mix is the key to the crust.