Yes, but perhaps not as crispy as I’d have liked. Used my sugar thermometer, held the temperature at 156-158 on a gas hob (and thought “finally, two chemistry degrees have paid off!”). Probably needed to be a little higher, and will maybe crush the garlic cloves lightly next time.
That said, I used spare red potatoes which might be too waxy and therefore some of the lack of crisp might be down to that. Overall I blame the chef, not the recipe.