Place the diced potatoes in a pot of boiling water and cook them for about 5-7 minutes, or until they are just tender. Drain the potatoes and set them aside.

Heat the oil in a large skillet or frying pan over medium heat.

Add the minced garlic to the hot oil and sauté for about 30 seconds, or until it becomes fragrant. Be careful not to let it burn.

 Carefully add the parboiled diced potatoes to the skillet. Spread them out in a single layer to ensure even cooking.

Allow the potatoes to cook without stirring for a few minutes, allowing them to develop a golden brown crust on one side. Then, stir them occasionally to ensure they cook evenly on all sides.

 Once the potatoes are cooked through and golden brown, drizzle Veeba Garlic Chilli Sauce over them. Toss the potatoes gently to coat them evenly with the sauce.

Sprinkle chili flakes and salt over the potatoes, adjusting the amounts according to your taste preferences. Toss the potatoes again to incorporate the seasonings.

Garnish the Chilli Garlic Potatoes with fresh cilantro leaves, if desired, for a pop of color and freshness. Transfer them to a serving dish and serve hot as a delicious and flavorful side dish or appetizer.