Pre-heat the oven at 230C.
Step 2: Prep the potatoes
Wash and peel the skin of the potatoes ( I have used baking potatoes). Cut them in equal sized cubes. Rinse to take off the excess starch. Pat them dry properly using kitchen towels.
Line a baking tray with baking paper. Spread the potato cubes. Add salt and olive oil. Mix and coat each cube using the salt and olive oil. Spread them onto a single layer.
Place the baking tray in the middle rack of the oven and roast the potatoes for 30-35 minutes, turning once after 20 minutes. Cook them until they are crisp and golden.
In the meantime, prepare the herb sauce. In a frying pan, add olive oil. Let it heat up. Add the grated garlic, chilli flakes, chopped coriander leaves and pepper powder. Cook them for a minute. Switch off the flame.
Once the potatoes are nice and crisp, add the potatoes into the sauce and mix well. Sprinkle with Seaweed Crisps.
Enjoy them on their own or as a side dish!