Lovely Loaded Wedges with chilli cheese, chorizo and beans

Ingredients

1kg Nanna Tate potatoes (ideally use the small to medium sized potatoes from the pack)
2 tbs olive oil
Pinch sea salt
100g chorizo, cut into fairly thick slices on the angle
200g tinned kidney beans, drained
120g Mexicana Cheddar Cheese, thinly sliced or grated
3 spring onions, finely sliced

Step 1 of 6
Get that oven hot

Preheat oven to 200°.
Step 2 of 6
Boil or steam

Boil or steam the potatoes whole for 10 minutes or until tender enough to gently push a sharp knife through them. Leave to steam dry for 5 minutes. Cut into 1/6 or 1/8 wedges, depending on size.
Step 3 of 6
Drizzle & coat

Put wedges onto a baking tray, drizzle with olive oil and brush or turn to get them evenly coated. Sprinkle with sea salt. Roast for 35-40 minutes or until crispy.
Step 4 of 6
Chorizo & beans

Whilst the wedges cook, heat the chorizo gently in a frying pan, on a low heat for around 15 – 20 minutes. Mix in the beans and warm through for 5 minutes.
Step 5 of 6
Grill time

When potatoes are cooked arrange the wedges on an oven-proof dish or tray, spoon on the chorizo and beans and sprinkle with cheese. Grill on a medium heat for 2 minutes to melt the cheese.
Step 6 of 6
Finishing touches

Sprinkle with the spring onions and serve.