Cook the potatoes in a pan of salted boiling water for about 15 minutes until soft. Drain and let them steam for a bit to dry out.
Transfer the potatoes to a frying pan and squash each one slightly with the back of a fork to break the skins and expose the fluffy middle. Season and fry the potatoes in a generous glug of olive oil for about 20 minutes until crispy all over.
Meanwhile, to make the sauce, grab a blender and add the roasted red peppers, along with the oil from the jar, the sriracha, oregano and a pinch of salt. Blend and then pour into the pan with the potatoes. Simmer for a couple of minutes to warm the sauce, then add the chopped spring onion and some cracked black pepper, and serve.