Place <quantity>2</quantity> clean potatoes on separate sheets of aluminum foil. Preheat an oven to <temperature>400<unit>°F</unit></temperature>

Drizzle <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil over each potato

Season generously with salt

Place <quantity>2<unit>sprigs</unit></quantity> of rosemary over each potato

Crush and place <quantity>2</quantity> garlic cloves on each potato

Wrap the potatoes with the aluminum foil

Place on a baking tray and bake at <temperature>400<unit>°F</unit></temperature> for 45m until the potatoes become tender

Small dice <quantity>½<unit>lb</unit></quantity> of lardo and let it reach room temperature

Transfer to a food processor and process it until it turns into a paste

Transfer to a bowl. The whipped lardo is ready

Heat <quantity>2<unit>cups</unit></quantity> of olive oil in a pan over medium-high heat

Drop a few slices of garlic to check the oil temperature. If the temperature is correct, the slices will start bubbling up immediately but will not darken too quickly

Once the oil is ready, add <quantity>1<unit>cup</unit></quantity> of the sliced garlic. Shake the pan constantly so the slices can spread out. Fry until they are light golden brown

Remove the garlic slices from the heat and strain them through a stainless steel sieve

Spread on a baking sheet covered with paper towels to remove excess oil. The garlic chips are ready

Unwrap and slice halfway down through the potatoes, pressing on the ends to break up the insides. Add <quantity>1<unit>tbsp</unit></quantity> of butter to each potato and flaky salt to taste. The baked potatoes are ready

Add <quantity>2<unit>tbsp</unit></quantity> of the whipped lardo

Top with garlic chips to taste

Season with ground black pepper to taste

Drizzle with olive oil and season with salt to taste

If this isn't food porn, what is?