1. Wash the potatoes without peeling, cut into long strips, add some salt and oil and mix well, 10 minutes after the marinade out of the water poured. Garlic cut off the head, drizzle some oil, wrapped in tinfoil and potato strips together thrown into the fryer at 180 degrees for 30 minutes, during the turn over a below.

2.? Squeeze out the roasted garlic, add the salsa, a small piece of butter, a little chopped parsley, mash and mix well, and then toss on the hash browns and serve, (or dip the hash browns in) I threw them back into the fryer and heated them up for two minutes to melt the butter and make them even more flavorful! (but the croquettes weren't quite as crispy after reheating)