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Preheat the oven to 425F.
Line a large baking tray with parchment paper and brush a 2nd large tray with some oil.
Use a mortar and pestle to freshly grind the cumin seeds and sesame seeds, and set aside.
Fill a large pot with about a quart of cold water.
Add the potatoes, and a generous amount of salt (about 2-3 tsp), then place over high heat until the water begins to boil.
Reduce the heat to a simmer and cook the potatoes for 5-8 mins.
Drain the potatoes well, then let the potatoes rest in the same pot off the burner for a minute to dry off.
To the potatoes, add the potato starch, garlic powder, paprika, coriander, oil and a pinch of salt.
Cover the pot with its lid, then shake the potatoes until fully coated and roughed up.
Transfer the coated potatoes to the tray brushed with oil.
Make sure to spread out and place cut side down.
Bake for 20 mins, then use a thin spatula to carefully flip the potatoes.
Spread them out again, then bake for another 10 mins.
Flip again, then bake for another 5-10 mins, or until the crust has set and they are golden brown in color.
Finely crumble the tofu onto the parchment lined tray.