Fill a large pot with water and heat it over high heat until boiling. Add the salt, bicarbonate of soda and potatoes. Stir.
Return to the boil, then reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 5-10 minutes.
Drain the potatoes and rest them in the pot for 1 minute to allow excess moisture to evaporate.
Drizzle the potatoes with the oil and season with salt. Toss to coat, shaking the pot roughly, until a layer of mashed potato–like texture has built up on the potato chunks.
Transfer the potatoes to a large baking sheet and spread them out evenly.
Roast on the middle shelf of the oven without moving them for 20-30 minutes, until they are crisp all over. Open the oven door every now and then to release steam.
In the meantime, make the hot honey sauce by melting the butter in the microwave, then mix in the honey and Chilli Dust and combine well.
Drizzle over the crispy potatoes and return to the oven for another 5-10 minutes, until the sauce has thickened, and it begins to caramelise on the potatoes. If the sauce begins to burn, lower the oven heat to 200°C. Serve hot.
