Heat the oil

• Pour the oil into a large baking tray.
• Place the tray in the oven preheated to 200 °C to heat up.

Boil the potatoes

• Peel the potatoes and chop them into medium/large chunks.
• Boil until tender.

Drain and fluff

• Drain the potatoes in a colander.
• Fluff up the edges using the colander or by shaking them in the pan.

Coat in the hot oil

• Add the potatoes and the garlic, cut side down, to the hot baking tray.
• Sprinkle with salt and turn the potatoes so they are evenly coated in oil.

Roast the potatoes

• Roast for 45-60 min, turning every 15 minutes, until golden brown and crisp.

Make the garlic 'nduja mix

• Take the garlic out of the oven after 40 minutes.
• Squeeze out the soft jammy garlic and mix it with the 'nduja.

Coat with the 'nduja

• When the potatoes are crisp, remove them from the oven.
• Spoon over the 'nduja mix and make sure everything is coated.

Crisp up and serve

• Return the potatoes to the oven until golden and crisp.
• Serve straight away.