Wash the shredded potato with a strainer under running water to remove extra starch and obtain a crunchy texture. Cook the shredded potato in a large pot of boiling water. Transfer out, soak in cold water until cooled and drain.
In a bowl, mix shredded potato with coriander and then add salt, sugar, light soy sauce and vinegar. Mix well.
Heat oil until almost smoky. Spread Sichuan peppercorn, ,green onion, dried chili pepper and chopped garlic. Pour the hot oil evenly on those three ingredients.
Mix well and serve directly.
If you want a little spicy taste, add around 1 tablespoon of chili oil and reduce sesame oil accordingly.