Add the potatoes to a large bowl. Cover with cold water and let soak for at least 30 minutes, up to overnight (this helps to remove the excess starch from the potatoes, allowing them to get extra crispy!). \nPreheat the oven to 425 degrees. \nDrain the potatoes, rinse under cold water and dry well with a clean kitchen towel. Or, transfer the potatoes to a baking sheet and let air dry. Once dry, toss potatoes with olive oil and 1 Tbsp This Little Goat went to Southeast Asia sauce. Spread in an even layer on a parchment-lined baking sheet.\nRoast for about 30 - 35 minutes, tossing once halfway through, until golden brown and crispy.\nMeanwhile, whisk together the Kewpie mayo and remaining 2 Tbsp Southeast Asia sauce. Transfer sauce to a small Ziplock bag (this will act as a disposable squeeze bottle once you snip off the bottom corner). Set aside.\nRemove potatoes from the oven and, while still warm, toss with ½ teaspoon kosher salt. Transfer to a serving bowl. Snip the bottom corner off of your bag of Southeast Asia mayo and drizzle sauce all over your potatoes. Top with fresh cilantro and a sprinkle of This Little Goat went to Thailand for a pop of lime-y, nutty crunch! Serve warm.