Peel the potatoes and wash them thoroughly under running water then dice the potatoes into small cubes. Try to keep them uniformly sized for even cooking.

Pat the diced potatoes dry using paper towels to remove excess moisture. This will help in achieving crispy potatoes when frying.

Heat oil in a deep frying pan or a deep fryer over medium-high heat. Once the oil is hot enough (around 350°F or 175°C), carefully add the diced potatoes to the hot oil. Fry the potatoes until they turn golden brown and crispy, stirring occasionally to ensure even frying. Once done, use a slotted spoon to remove the fried potatoes from the oil and transfer them to a plate lined with paper towels to absorb excess oil. Set aside.

In a separate pan, heat 2 tablespoons of oil over medium heat then add the crushed garlic and crushed chillies to the oil and sauté for a minute or until fragrant, making sure not to burn it.

Now, add tomato ketchup and chilli sauce to the pan. Stir well to combine all the ingredients. Let the sauce simmer for 2-3 minutes, allowing it to thicken slightly.

Once the sauce is ready, add the fried potatoes to the pan with the sauce. Gently toss the potatoes in the sauce until they are evenly coated.

Serve hot as a delicious appetizer or as a side dish with your favorite main course.