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To prepare the dip, place the block of cream cheese on a small serving plate and pour the sweet chili sauce over it, ensuring the cream cheese is fully covered. Sprinkle the chopped coriander on top.
Serve the dip with crackers for scooping, or spread it out on a serving plate and top with roasted potatoes.
For the potatoes, bring a large pot of salted water to a boil. Add the potatoes and cook for about 10 minutes.
Preheat the oven to 425˚F (220˚C). Drain the potatoes and transfer them to a baking sheet.
Sprinkle the garlic or onion powder, paprika, ½ teaspoon of salt, and black pepper over the potatoes, then toss to coat evenly.
Roast the potatoes in the oven for 20 minutes. After that, remove them from the oven and gently crush them with the bottom of a glass to break them apart.
Return the crushed potatoes to the oven and roast until they are golden and crispy, which should take another 15 to 20 minutes.
To serve, prepare the cream cheese dip as described earlier, then use the back of a wooden spoon to flatten it on the plate. Top with the roasted potatoes.