First, I recommend peeling the potatoes, but you could also just wash them thoroughly.
Next, chop the potatoes on thin rings (or chips). Fry a batch of chips in a deep fryer until they get a golden brown color. If you don’t have a deep fryer, pour a lot of oil (500 ml – 1000 ml) in a pot and fry them in a pot on high heat.
Put a napkin on a plate and take out the first batch of chips and put them over the napkin. Then, put a napkin over the first batch of chips and fry the rest of the potatoes. Take out the second batch, and you’re done (If you have a larger deep fryer you can make them in one batch).
The dip is really easy to make. Just chop the clove of garlic as finely as you can and put it in a bowl with the mayonnaise, the mustard and the rest of the spices. Mix it up a bit with a spoon and there you go.