Create a 2-5% brine solution with water and salt. Add crushed garlic, mustard seeds, and black peppercorns. Submerge peeled and cut potatoes in the brine for 3-5 days.
Drain and dry the brined potatoes. Fry them at 320°F until just cooked through, then drain on a paper towel.
Raise the oil temperature to 350°F and fry the potatoes again until golden and crispy. Drain, season generously with salt, and serve immediately.
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