INGREDIENTS
500 g kipfler potatoes, washed but not peeled

2 tbsp extra virgin olive oil

50g butter

1 tbsp honey

Salt to season

2 large red chillies, thickly sliced

1 tbsp finely shredded parsley, to serve

Freshly ground black pepper, to serve

¼ cup sour cream, to serve

1 tbsp Sriracha sauce, to serve

METHOD (about 75 minutes; best served from oven)
1. Heat oven to 220C (200C fan-forced). Place potatoes in large saucepan and cover with cold water. Bring to a boil, turn down heat and simmer until potatoes are tender (about 12 minutes)

2. Drain potatoes and return to pot. Press each potato with back of a fork to break it in half, then add olive oil, butter and honey. Season with salt and toss.

3. Transfer to baking tray and bake potatoes until crisp and golden brown, about 45 minutes. Halfway through cooking, turn potatoes and scat ter with the chilli slices.

4. When potatoes have finished cooking, season with a little more salt, scat ter with parsley and grind over plenty of pepper. Serve with the sour cream and Sriracha chilli sauce.