Peel the potatoes and cut them into long strips like matchsticks. Rinse the potatoes until the water runs clear.

Boil water and add the potatoes, garlic, sugar, and salt. Boil for 5 minutes, then drain.

After draining, add ice water and ice cubes, let sit for 5 minutes, then drain again.

Add Totole and black pepper, mix well. (At this point, I put them in the freezer if making a large batch for stock)

Put the all-purpose flour and cornstarch in a container with a lid. Add the seasoned potatoes and shake the container until the potatoes are coated with flour. (No need for a thick coating, just enough to cover)

Heat the oil and fry the potatoes until cooked. Remove and drain. Sprinkle with parsley and serve.