Cut potatoes into fries. Boil until fork-tender and remove from water.

Top with a mixture of mint, sliced green onions, remaining minced garlic clove, extra splash of soy sauce and splash of sesame oil.

Pan-fry potatoes at medium-high heat (preferably in cast iron pan) in olive oil with two minced garlic cloves, ginger, sesame oil, squirt of sriracha and soy sauce. Try not to move potatoes around too much so that they develop a nice crust – but make sure to flip them so both sides get crispy. Remove from heat.