Loaded Wedges with Chorizo and Avocado sauce

Making the avocado sauce

1. Peel, pit and slice the avocado and add it to a food processor, followed by the mayonnaise, handful of fresh coriander, juice from half a lime, sugar, salt and pepper.
2. Whizz the sauce ingredients together until smooth and creamy. Check for seasoning and transfer to a small bowl. Set aside in the fridge until needed.

Making the wedges

1. Slice the unpeeled potatoes into wedges and place them in a large saucepan. Pour enough cold water into the saucepan to fully cover the potatoes and add the tablespoon of salt.See how to cut potato wedges.
2. Bring the potatoes to a rapid boil and cook for only 1-2 minutes at a full boil. Drain thoroughly and let them steam dry for 5 minutes.
3. Preheat the oven to 200C/390F/gas mark 6. Line a large baking sheet with parchment paper or foil.
4. Meanwhile, slice the chorizo sausage into coins and cut the coins into halves or quarters.
5. Heat half of the oil (1 tbsp) in a saucepan and fry the chorizo cubes until they start to crisp up and release their fiery colour into the oil. Remove the fried chorizo cubes from the pan, leaving the oil behind.
6. Pour the chorizo oil from the pan into a small bowl or jug. Add the remaining tablespoon of oil, along with the smoked paprika, black pepper and garlic paste. Give it a quick stir.
7. Pour the oil mixture over the potato wedges in the saucepan (or transfer them to a bowl). Use your hands to coat the wedges in the oil until every piece is covered.
8. Arrange the wedges on the lined baking tray in a single layer without any overlap. Use two baking trays if needed.
9. Bake the wedges in the preheated oven for 20 minutes, then turn them around and bake for an additional 15-20 minutes until the edges start to crisp up and the centres are cooked.

Making the crispy fried onions (optional)

1. While the wedges are in the oven, thinly slice the onion. Transfer the slices to a bowl and sprinkle over the cornflour.
2. Use your hands to separate the onion slices and coat them in the cornflour.
3. Fill a saucepan with about 2cm/0.8" of cooking oil and heat it over medium-high heat until a small piece of onion starts to sizzle as soon as it's dropped into the oil.
4. Reduce the heat to medium-low and add a handful of sliced onions to the oil. Deep-fry the onions until they are golden brown and crispy, then remove them to a paper-lined plate to soak up the oil. Repeat with the remaining sliced onions. Keep a close eye on the heat and the colour of the onions as they can burn easily.

Assembling the loaded wedges

1. Once the wedges are cooked, arrange them neatly in lines on the baking tray, following any pattern you prefer, as long as they are spaced close together. Sprinkle with extra salt if you wish (coarse sea salt recommended).
2. Sprinkle the grated cheese liberally over the wedges. Optionally, add a sprinkle of dried oregano on top of the cheese.
3. Next, scatter the pieces of chorizo evenly over the cheese.
4. Place the baking tray back in the oven and cook for an additional 5 minutes until the cheese has melted with a few spots of caramelisation.
5. Sprinkle over the crispy fried onions and chopped chives and liberally drizzle over the avocado sauce. Serve hot with a few wedges of lime.