4-6baking potatoesdepending on size, a total of about 1 kg/ 2 lbs
salt and freshly ground black pepperto taste
Sweet chili sauce:
1 ½teaspoonsred chili flakes
Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
Boil potatoes: Clean the potatoes very thoroughly, cut them into wedges, 6 to 8 edges pro potato depending on size. Place the potatoes in a large pot with cold water, bring everything to a boil and let the potatoes cook for 10 minutes. They should be soft but shouldn't begin to disintegrate. Drain the potatoes and pat dry with kitchen paper. Place the potatoes in a roasting pan.
Spices: Mix the olive oil, grated garlic, ground coriander, smoked and sweet paprika until you obtain a paste. Add 1 more tablespoon of oil if you feel it is necessary to get the right pasty consistency. Pour this over the potatoes and rub them all over with your hands.
Roast: Place the tin in the oven for about 25 minutes or until the potatoes are crisp, golden brown, and cooked through.
Sweet Chili Sauce:
Combine ¼ water with the rice vinegar, sugar, grated garlic clove, and chili flakes in a small saucepan. Bring everything to a boil and let simmer for about 5 minutes, stirring often.
Combine the rest 1/8 cup water with the cornstarch and whisk the mixture into the boiling sauce stirring continuously for 1 minute. Turn off the heat and let the sauce cool down before serving.
Serve the potatoes and sweet chili sauce with a salad on the side.