Ingredients

400 g Jersey Royal potatoes (or small new potatoes)

1-2 tbsp Belazu Ve-Du-Ya (vegan ‘nduja)

2 sprigs rosemary, leaves only

2-3 tbsp vegetable oil

Sea salt and black pepper

2 rosemary stalks, leaves only

Method

1. Preheat the oven to 220°C / 200°C fan.

2. Parboil the potatoes in salted water until almost cooked (about 10 minutes, depending on size), then drain.

3. Squash the potatoes using a clean jam jar (tip: more squashing gets more delicious crispy bits).

4. Mix the Ve-Du-Ya with the vegetable oil and rosemary, and add a generous sprinkle of sea salt and black pepper. Stir through the potatoes, making sure they are covered with the spicy oil. Pour onto a lined ovenproof dish.

5. Cook for 50 mins, turning occasionally, until brown and crispy.

6. Remove from the oven and serve straight away.