Preheat your oven to 180 degrees C (or 160 degrees C if using a fan-forced oven).

Rinse the potato chunks under cool water. Place them in a saucepan filled with cold water and bring to a gentle boil over high heat. Cook for 5 to 8 minutes, or until just tender.

Drain the potatoes well and return them to the warm pan. Shake them on low heat for about 30 seconds to fluff up the edges. Let them cool for 10 minutes.

In a jug, combine the melted butter and olive oil until well blended.

Lay the potatoes out in a single layer in a roasting pan. Drizzle the buttery mixture over them, and season with sea salt flakes and freshly ground black pepper.

Roast the potatoes for 50 minutes, until they turn a lovely light golden color.

Meanwhile, prepare the hot honey glaze by combining honey, crushed garlic, sriracha, apple cider vinegar, and chili in the same jug. Stir well.

Once the potatoes are roasted, pour the glaze over them and turn to coat. Return to the oven and roast for an additional 15 minutes or until glossy and sticky.

Serve the potatoes straight from the oven.