To make the dip: Place the whole block of cream cheese onto a small serving plate. Pour over the sweet chili sauce, to completely smother the block of cream cheese. Top with the coriander/cilantro leaves. Serve with crackers to scoop it up, or spread it out across a serving plate and top with roasted potatoes (recipe below)
To make the potatoes: Bring a large pot of salted water to the boil. Add the potatoes and cook boil for 10 minutes.
Heat the oven to 425˚F / 220˚C.
Drain the potatoes and add to a baking sheet. Add the garlic or onion powder, paprika, 1/2 teaspoon salt and black pepper and toss to coat. Roast for 20 minutes, remove from oven and crush the potatoes slightly with the bottom of a glass, letting them break apart. Return to the oven and roast until golden and crispy, another 15 to 20 minutes.
To serve, prepare the cream cheese, sweet chili sauce and cilantro as above and then using the back of a wooden or large serving spoon, smash it down and spread it across the plate to create a flat dip. Top with the roasted potatoes.