2 pieces dried chili pepper, broken into 2 - 3 pieces(Optional)
Bring a medium pot of water to a boil, add potato, then boil until the potato is cooked through, but still crisp.
Drain potato and rinse it with cold water, to remove the starch and maintain a firm texture. Drain and transfer potato to a large bowl.
Add garlic to potato, sprinkle salt on top, and set aside.
Heat oil over medium heat in a small skillet (or a wok). When the oil is warm, add peppercorn and cook them until fragrant, about 1 minute. Turn off heat. Use a spatula (or a ladle) to scoop out the peppercorn, then discard them. (optional) Add chili pepper and stir for a few times, until the chili pepper turns dark brown.
Carefully pour the hot oil over the potato, and use two pairs of chopsticks to mix everything together immediately to coat potato evenly with oil and salt.
Serve at room temperature as a side dish or as a salad.