Preheat the oven to 200 C.
Scrub and dry the potatoes. Chop them lengthwise like you would for fries. I leave the skins on but peel them if you prefer.
Toss the potatoes with chilli powder, garlic powder (or 3 cloves of minced garlic), and oil. (Don’t add salt at this stage. The sauce has enough salt; add more at the end if necessary.)
Lay them out on a large baking sheet without too many overlaps. Do this in two trays if necessary. Roast in the top rack of the oven for 40-50 mins, or until the potatoes are browned and crispy on the outside.
Slake the corn flour with 1 tablespoon of water in a small bowl. Add ketchup, honey, vinegar, soy sauce and chilli flakes. This is your sauce.
Add sesame seeds to a large pan and toss until fragrant and lightly coloured. Remove and set aside.
In the same pan, sauté the garlic in 1 tablespoon of oil until it starts to brown. Keep an eye out and make sure the smaller bits don’t burn. Add spring onions (the bottom bits; save the tops for later) and cook until they wilt down, about 2 mins.
Add the sauce to the pan and cook for 2 mins or until it starts to reduce and thicken slightly. Toss the potatoes in the sauce to coat them evenly.
Taste and add salt and/or seasonings if necessary. Sprinkle over sesame seeds and spring onion tops and serve hot. Serve them as is or as a side with fried eggs for breakfast. We especially like these with Turkish eggs (recipe in notes).