Cut the potatoes into roughly 2.5 cm cubes, then bring a pan of salted water to the boil and cook for 6-8 mins until tender. Drain and leave them to steam-dry in the colander for 5 mins.

Heat the oven to 200C/180C fan/gas 6. Tip the potatoes onto a baking tray that’s been lined with baking parchment. Drizzle over 4 tbsp of the olive oil and cook for 40 mins until crispy. Alternatively, cook in an air fryer at 180C for 15-20 mins.

When the potatoes are cooked, heat the remaining 2 tbsp oil in a large skillet or frying pan and cook the garlic for 2 mins until fragrant. Stir in the chilli paste and cook for another minute.

Tip the cooked potatoes into the skillet/pan and toss well to coat. Remove from the heat and squeeze over the lemon juice. Sprinkle over the coriander and 1 tsp salt to serve.