Put the potato wedges in a bowl; sprinkle cornflour, salt, pepper and mint powder; toss gently to get well coated.

Heat oil in a wok; then deep fry the potato wedges until crisp and golden brown; remove with a slotted spoon; drainon kitchen paper and keep aside.

Heat olive oil in non-stick pan, stir-fry the garlic till colour changes; add the chilli flakes, chilli sauce, salsa sauce, salt and white pepper; mix well and stir in the potatoes, toss gently to get well coated; remove from heat.

Transfer to a serving platter; garnish with spring onion tassels/ tomato curls.

Serve with sweet chilli sauce.