Method

1. Place the potatoes, 6 quarts of cold water, and 2 teaspoons of salt in a large saucepan. Bring to a boil over high heat, reduce the heat to medium-low, and simmer for 12 to 15 minutes, or until about half cooked – just tender but still very firm.
2. Heat the 3 Tbs. sunflower or canola oil over medium heat in a medium sauté pan and add the garlic. Cook the garlic, stirring, until it just begins to brown, 2 to 3 minutes. Remove from the heat and immediately add the olive oil, red pepper, parsley, pepper, and 1 ½ teaspoons of the salt. Stir together and keep in a warm oven or on very low heat, taking care not to cook the garlic any further.
3. Heat 3 inches of canola oil over medium-high heat in a deep medium-size skillet to 350°F. Fry the potatoes until golden brown and crisp, 13 to 15 minutes. Remove from the heat, drain on a rack, then place in a mixing bowl. Stir in the remaining ½ teaspoon salt. Finally, add the garlic sauce and gently toss together. Serve immediately.