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Carefully slice potatoes, thinly using a mandolin, then rinse under cold water until the water runs clean. Spread out the potatoes on a pan lined with paper towel towels, and Pat dry.
Heat beef tallow to 300° then begin frying the potatoes and batches making sure that they do not stick together for about 3 to 4 minutes just until soft and translucent.
Transfer the potatoes to a tray lined with paper, towel towels, and cool overnight in the fridge or at least for one hour.
Heat oil to 350° then add in cooked potato chips, along with garlic cloves and fresh rosemary. Make sure the chips do not stick together and cook for about four minutes until golden.
Drain off any excess oil and remove the chips from the fryer, then spread out on a tray line with parchment paper. Season with Malden sea salt, grated Romano cheese, and a drizzle of truffle oil or olive oil.
Transfer to a basket, making sure to top with remaining garlic cloves and rosemary, and serve with steakhouse aïoli.