Peel and dry the potatoes.

Coat the potatoes lightly with flour, shaking off excess.

Deep fry the potatoes until lightly brown.

Drain the fried potatoes and set aside.

Refry the potatoes for a few seconds until crispy.

Mix the plum sauce, brown sugar, salt, cornstarch, olive oil, and kalamansi/lime juice in a bowl.

Pour the sauce into a nonstick pan.

Add diced garlic, shallot, ginger, and red chili pepper (optional) to the pan.

Cook for 1 minute until bubbly and hot.

Remove from heat and add sliced dried apricots.

Serve the deep-fried potatoes topped with the spicy garlic and dried apricot in plum sauce.