Preheat the oven to 200°C/392°F and turn on your kettle.

Peel and chop your potatoes into small cubes. Add them to a large saucepan and cover with boiling water. Once they've come back up to the boil, cook for 5 minutes.

In a large oven tray, drizzle in a large glug of oil and pop it into the oven to heat up.

Once the potatoes are cooked, drain the water and put them back into the saucepan. Add 2 tablespoons of flour and put a lid on the pan. Shake up the potatoes to make them fluffy – this will make them super crunchy.

Place the potatoes into the tray and put it back into the oven and cook for 30-45 minutes, stirring regularly so they brown evenly.

Whilst your potatoes cook, chop up the onions and peppers into chunks a similar size to the potatoes. Slice the chilli and spring onions, then grate the ginger and garlic.

When your potatoes are almost done, heat up a large wok to the highest setting. Get the wok smoking hot so you can char your veg. Drizzle in a large glug of oil and add in your onions, peppers and chilli. Cook for 5 minutes until charred and softened. Add in the garlic and ginger and cook for 2 minutes. Add in your five-spice and MSG.

Throw in all your crispy potatoes and toss to generously coat them in your seasoned veg. Season with salt, sprinkle with your spring onions and enjoy immediately.