Peel the potatoes and cut them into long wedges. Rinse them twice with water.

Heat water in a deep pan, add the potato wedges and some salt, and cook until the water comes to a boil. Drain the water.

Add 1 tablespoon each of dry all-purpose flour and cornstarch to the potatoes, mix well, and fry the potato wedges in hot oil, a few at a time, until they turn light golden.

Fry all the potatoes in batches. Once all are fried, fry them again for extra crispiness.

Toast the sesame seeds in a pan. Add oil, then add finely chopped garlic and the toasted sesame seeds.

When the garlic turns brown, add thickly sliced onion and mix well. Once the onion turns pink, add the bell peppers and a little salt.

Add both sauces and the fried potatoes. Mix well. Dissolve 1 tablespoon cornstarch in water, add it to the pan, and stir well. Add chili flakes and oregano if desired. Chili potatoes are ready—serve hot.