Cut the potatoes in half lengthwise, then into quarters. Soak in water for 10 minutes, drain, and pat dry. Microwave in a heatproof dish covered with plastic wrap for 4 minutes at 600W. Pat dry again.

Slice the garlic thinly and remove the core.

Heat about 1 cm of vegetable oil in a frying pan to 170°C. Fry the garlic until golden brown and remove. Fry the potatoes for about 8 minutes until crispy.

In a separate heatproof dish, tear the cheese slices and add milk, salt, and pepper. Cover with plastic wrap and microwave for 40 seconds at 600W. Stir, then microwave again for another 40 seconds and stir to make the cheese sauce.