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Thinly slice the potatoes and soak in iced water for 10 to 15 minutes.
Bring a pot of water to the boil, and blanch the potato slices until just cooked, roughly 2 to 3 minutes.
Plunge potatoes directly into ice water to stop the cooking process.
In a small frying pan, heat a tablespoon of vegetable oil and fry the minced garlic until fragrant.
Turn the heat off, then add all the remaining ingredients (light soy, chinkiang vinegar, sesame oil, cumin powder, sugar, chilli oil and salt) for the sauce mix.
Drain the potato slices very well using a colander, and then on paper towels.
Toss through the sauce and garnish with coriander stems and red onion.
Add sesame seeds too, if you’re feeling fancy.