Grate your potato, skin on, using a cheese grater.
Measure out 2 cups of grated potato. Discard extra or save for another use.
Rinse grated potato until water runs clear.
Using cheesecloth or tea towel, ring out all water from your potatoes. You can also heavily blot with a paper towel. Place grated potato in a large bowl.
In a sauté pan, coat bottom with a thin layer of oil and heat on medium low. Oil is ready when it thins out and shimmers, but it should NOT smoke. Test a potato strand or a few by dropping in the oil. If it sizzles and bubbles immediately, you're ready to go!
While oil is heating, add garlic, egg, flour, salt, and sugar to potatoes. Combine well.
Carefully spoon your desired amount into the oil and immediately flatten as thinly as possible, careful not to overcrowd.
Fry until bottom is a beautiful golden brown, checking often so as not to burn. Carefully flip over and repeat on other side.
Remove potato pancakes from oil and place on paper towels or on a cooling rack set in a cookie sheet.
Serve immediately or die.