Parboil the potatoes until just cooked, they should still be firm. Drain them and pat dry.
Mix in a bowl with EVOO and a little bit of salt, don’t overseason as they will get an extra hit of salt in the spice mix.
Put your potatoes in the oven for 45-60 minutes until crispy and golden brown. Try not to open the oven! This will ensure they get extra crispy.
Make the Spiced Mix
Toast your white and black sesame seeds in a dry pan until they are fragrant and brown. Be careful sesame seeds cook quickly so make sure you keep stirring them, they should only take 4-6 minutes in a hot pan.
Combine the sesame seeds, pink himalayan salt, salt flakes, garlic powder and red chilli flakes.
Take your potatoes out when ready and serve with the spice mix on the side for dipping. Bon appetit!
*Adjust the mix to taste. Grind your flavours in, taste and add more as necessary.
For a bit more kick you can also add some cayenne pepper.