Wash 15 to 16 baby potatoes and place them in a saucepan. Cover with water and add about 1/2 tsp salt.

Boil the potatoes until fork-tender, about 15 to 20 minutes. Drain them well in a colander.

Chop 1 cup onion, 1/2 cup capsicum, 1/2 cup spring onion, and 1.5 tsp garlic. Reserve a little spring onion for garnish.

Place each boiled potato on a board and lightly press it with a spatula or the flat side of a knife to crack and flatten it slightly.

Heat about 1/2 tbsp cooking oil in a frying pan. Season the potatoes with the remaining salt and 1/2 tsp black pepper.

Pan-fry the potatoes until crispy and golden on both sides, about 8 to 10 minutes. Transfer them to a serving bowl.

Heat the remaining 1/2 tbsp cooking oil in the same frying pan. Sauté the chopped garlic for 30 seconds until fragrant.

Add the chopped onion and capsicum. Stir-fry for 3 to 4 minutes until softened but still slightly crisp.

Add the spring onion, 1 tbsp tomato ketchup, 1 tbsp Schezwan sauce, and the remaining 1/2 tsp black pepper. Stir until the sauce coats the vegetables.

Return the crispy potatoes to the pan and toss them with the Schezwan masala for 1 to 2 minutes.

Transfer the potatoes to a serving bowl. Garnish with 1 tsp sesame seeds and the reserved spring onion before serving hot.