Boil the Potatoes: Place the diced potatoes in a pot and add 2 glasses of water. Bring to a boil and cook until the potatoes are tender but still firm to the bite. Drain the water and set the potatoes aside to cool slightly.

Prepare the Onion and Garlic Mixture: Heat a moderate amount of vegetable oil in a frying pan over medium heat. Add the finely chopped onion and minced garlic. Sauté until they turn golden brown and emit a fragrant aroma. This usually takes about 5-7 minutes.

Season the Potatoes: Add the drained potatoes to the pan with the onion and garlic. Season with salt and chili flakes (if using). Stir everything well, ensuring the potatoes are evenly coated with the seasonings and the onion-garlic mixture.

Coat the Potatoes in Semolina: Spread the semolina on a separate plate. Roll each seasoned potato piece in semolina, making sure each piece is evenly coated on all sides. This will help to achieve a crispy texture when fried.

Fry the Potatoes: In the same or a different frying pan, heat a generous amount of vegetable oil over medium-high heat. Carefully place the semolina-coated potato pieces into the hot oil. Fry them until they are golden brown and crispy, turning occasionally for even cooking.

Drain and Garnish: Once the potatoes are crispy and golden brown, remove them from the oil and let them drain on a plate lined with paper towels to remove excess oil. Garnish with the freshly chopped coriander and parsley.

Serve: Serve the Crispy Potato Delights hot as a delicious snack or as a side dish to your meals.