Thoroughly clean the potatoes and cut them into wedges (6 to 8 wedges per potato depending on the size).
Place the potatoes in a large pot with cold water, bring everything to a boil and let the potatoes cook for about 10 minutes. They should be soft but shouldn't fall apart.
Drain the potatoes and pat dry with kitchen paper.
Place the potatoes in a roasting pan.
Mix together the olive oil, garlic, ground coriander, smoked and sweet paprika until you obtain a paste. Pour this paste over the potatoes and mix well.
Place the tin in the oven for about 25 minutes or until the potatoes are crisp, golden brown and cooked through.
Easy Sweet Chilli Sauce
Meanwhile make the sweet chilli sauce. Combine the water with the rice vinegar, sugar, minced garlic clove and chili flakes in a small saucepan. Bring everything to a boil and let it simmer for about 5 minutes, stirring often.
Melt the cornstarch in a little cold water and whisk the mixture into the boiling sauce stirring continuously for 1 minute. Turn off the heat and let the sauce cool down before serving.
Serve the potatoes and sweet chilli sauce with some sour cream and a salad on the side.