Combine potato fingers, oil, red chilli powder, tomato sauce, crushed garlic and salt and place in a ziplock bag and shake well.

Grease a baking tray and spread the potato fingers on the tray and bake at 200 degrees C for 35-40 minutes. You need to turn the potato fingers once during the baking process or you can deep fry the potato fingers to a golden brown shade. If deep frying add a tbsp of cornflour instead of oil to the potatoes and then deep fry.

Remove onto absorbent paper and keep aside.

Heat a heavy-bottomed vessel, add oil, add the crushed garlic and saute on high flame for few secs. Add the red chilli paste, tomato sauce and vinegar and Soya sauce, salt, white paper, combine. Add the baked potatoes and toss for a min on medium-high flame. Add the honey and toss the contents till well combined. Turn off heat. Adjust salt if required.

Sprinkle toasted sesame seeds and garnish with spring onion greens or coriander leaves and combine. Serve warm as a starter/appetizer.