1. Mix olive oil, garlic, salt and pepper in a large Ziploc bag. Add chicken and allow to marinate for 15 to 20 minutes.
2. Use a mandoline or slicer to cut the potatoes lengthwise into very thin planks. Place in a bowl of cold water while preparing the chicken.
3. Place four slices of potato crosswise on your work surface, overlapping each slice on the one before. Place one piece of chicken vertically in the center of the potato slices. Bring the ends of the slices up and over the chicken, wrapping it closed. Use a toothpick to secure. Repeat with remaining chicken.
4. Heat two to three tablespoons of olive oil in a 10- to 12-inch frying pan. Add chicken, toothpick up, to the oil and fry until bottom is golden, about seven to eight minutes. Carefully remove the toothpick and flip the chicken over to fry the other side until golden and crispy. Repeat with remaining chicken.