Step 1

Preheat your oven to 200°C (392°F).

Step 2

Cut the top off a whole garlic bulb to expose the cloves. Drizzle with olive oil, wrap in foil, and place in the oven.

Step 3

Roast for 30-40 minutes until cloves are soft and caramelized. Let it cool.

Step 4

Peel and chop the potatoes into large, even pieces.

Step 5

Rinse under cold water to remove excess starch.

Step 6

In a large pot, cover potatoes with water and bring to a boil.

Step 7

Once boiling, reduce heat and simmer for about 15 minutes or until they are fork-tender.

Step 8

Drain the potatoes and spread them on a drying rack. Allow them to dry for about 30 minutes.

Step 9

Place 250g of oil in a large baking tray.

Step 10

Put the tray in the oven (still at 200°C) to heat the oil for about 10 minutes.

Step 11

Carefully add the dried potatoes to the hot oil. They should sizzle upon contact.

Step 12

Roast in the oven for 20 minutes.

Step 13

Remove the tray and flip the potatoes. Return to the oven for another 20 minutes.

Step 14

Repeat the flipping process twice more for even roasting and crispiness, roasting for 20 minutes after each flip.

Step 15

In a bowl, mash the roasted garlic cloves.

Step 16

Add garlic powder, onion powder, paprika, cumin, chili paste, tomato paste, oregano, salt, white pepper, chili flakes, lemon juice, olive oil, and finely chopped cilantro. Mix well.

Step 17

After the last flip, remove the potatoes and toss them with the prepared marinade.

Step 18

Return them to the oven for a final 15 minutes of roasting.

Step 19

Once done, serve the potatoes hot. They should be crispy on the outside and soft on the inside, with a rich, spicy, and herbaceous flavor.