Position your potato between two chopsticks and cut the potato into 0.3-0.5 mm slices, the chopsticks will stop you from cutting right through your potato. Do this with the remaining potatoes.
Place the potatoes in a baking dish and open up the cuts slightly. Brush the potatoes with 1 tbsp olive oil. Bake for 30 minutes.
Crush the garlic clove and mix into the remaining tbsp of olive oil. Remove the potatoes from the oven, the slices should have opened up by now, and brush on the olive oil and garlic mix. Season with sea salt.
Place the potatoes back in the oven for a further 30 minutes, until the top is crispy. Serve hot.