Loaded Bean Chili Crispy Potatoes

Preheat the oven to 425°F (fan‑assisted). Lightly oil a large roasting tray and place it in the oven to heat while you prepare the potatoes.

Place the potatoes, still unpeeled, in a large pot of cold, salted water. Add the ½ tsp bicarbonate of soda and bring to a gentle boil.

Boil the potatoes for 8–10 minutes, just until they begin to soften but are still firm in the centre. Drain them in a colander, let them steam dry for a minute, then cover the pot with a clean kitchen towel.

Transfer the covered pot back to the stove and shake the potatoes vigorously for 30 seconds; this roughens the edges and creates a fluffy interior that will crisp up in the oven.

Carefully remove the hot tray from the oven (it will be very hot). Toss the potatoes in the heated olive oil, ensuring each piece is well coated, then spread them out in a single layer on the tray.

Roast the potatoes for 45 minutes, turning them once halfway through, until the outsides are deep golden and crisp.

While the potatoes roast, heat a medium saucepan over medium heat. Add a splash of olive oil, then sauté the chopped red onion until translucent, about 3 minutes.

Add the diced garlic to the onions and cook for another minute, until fragrant. Stir in the whole cumin and paprika, toasting the spices for 30 seconds.

Pour in the chopped tomatoes, vegetable stock (use 200 ml for a thicker chili or up to 300 ml for a looser consistency), and both the drained kidney beans and mixed beans. Bring to a gentle simmer.

Reduce the heat to low and let the chili simmer for 25 minutes, stirring occasionally, until it thickens and the flavours meld.

Taste the chili and adjust seasoning with salt and pepper if needed.

When the potatoes are done, remove them from the oven and let them rest for 5 minutes.

To serve, arrange the crispy potatoes on a large serving platter or individual plates. Spoon the hot bean chili over the potatoes, ensuring an even coating.

Top each portion with a generous dollop of 0 %‑fat Greek yoghurt and, if desired, a sprinkle of fresh herbs such as chopped coriander or parsley.

Enjoy immediately while the potatoes are still crisp and the chili is hot.