Peel the potatoes and cut them in half.

Boil the potatoes in salted water for 12-15 minutes, until tender.

While the potatoes boil, prepare the sauce.

Heat the olive oil in a frying pan over medium heat.

Add the chopped garlic and fry lightly for about a minute.

Reduce the heat to low.

Add the chilli oil, salt, crumbled chicken stock cube (if using), whiskey, and beer to the pan.

Simmer the sauce for 3-4 minutes, stirring frequently, until slightly thickened.

Stir in the chopped coriander.

Cook for 1-2 minutes, stirring often.

Remove the sauce from the heat and set it aside.

Once the potatoes are cooked, drain them well.

Pour the sauce over the potatoes, mix well, and serve immediately.