Description
These Pub Style Irish Nachos are a delicious twist on traditional nachos, using crisp, oven-baked russet potato slices instead of tortilla chips. Topped with melted cheese, crispy bacon, green onions, and your favorite nacho fixings like sour cream, jalapeños, and salsa, this dish offers a flavorful, satisfying snack or appetizer perfect for any occasion.
Ingredients
Potatoes
- 1 extra-large russet potato
- Spray oil (avocado oil or olive oil) for coating
- ¼ tsp paprika
- ¼ tsp garlic powder
- Salt and pepper to taste
Toppings
- 1 cup grated cheese (cheddar, pepper jack, or Mexican blend)
- 2-3 tbsp chopped green onion
- 1-2 tbsp sour cream
- 2-3 slices cooked bacon, chopped
- Fresh or pickled jalapeños (quantity to taste)
- Pickled red onions (quantity to taste)
- Salsa (quantity to taste)
- Black beans (optional, quantity to taste)
- Guacamole (quantity to taste)
- Diced tomatoes (quantity to taste)
- Pico de gallo (quantity to taste)
- Chopped olives (quantity to taste)
- Cilantro (quantity to taste)
Instructions
- Preheat Oven: Preheat your oven to 450℉ (232℃) and line a large baking sheet with parchment paper to prevent sticking and simplify cleanup.
- Slice Potatoes: Wash and thoroughly scrub the russet potato. Using a sharp chef’s knife or a mandoline, slice the potato into approximately ¼-inch thick rounds. For crispier chips, slice thinner; for a french fry texture with a fluffy center, stick to ¼-inch thickness.
- Soak Potatoes: Place the sliced potato rounds into a bowl of ice water and let them soak for about 10 minutes. This step removes excess starch and helps achieve a crispy edge when baked.
- Prepare Toppings: While the potatoes soak, cook 2-3 slices of bacon using your preferred method until crispy, then chop. Measure and prep other toppings like grated cheese, chopped green onions, and any additional desired nacho fixings.
- Dry Potatoes: Drain the soaked potatoes and thoroughly pat them dry on both sides with clean kitchen towels or paper towels to remove moisture for better crisping.
- Season Potatoes: Arrange the potato slices in a single layer on the prepared baking sheet. Spray or rub both sides of the potatoes with oil, then sprinkle evenly with paprika, garlic powder, salt, and pepper. Optionally, add cayenne pepper for some heat.
- Bake Potatoes: Place the baking sheet on the center rack of the oven and bake for 15 minutes. Using tongs, carefully flip the potatoes over and bake for an additional 15 minutes. Thinner slices may cook faster, so monitor closely.
- Add Cheese and Bacon: Remove the baking sheet from the oven. Evenly cover the baked potatoes with the grated cheese and chopped bacon. Return the tray to the oven for 1-2 minutes, allowing the cheese to melt.
- Serve and Garnish: For a casual presentation, serve the nachos directly from the baking sheet topped with your favorite toppings like sour cream, jalapeños, pickled onions, salsa, black beans, guacamole, tomatoes, pico de gallo, olives, and cilantro. Alternatively, arrange the nachos on a platter or in a cast iron skillet before adding toppings. Enjoy immediately while hot and cheesy!
Notes
- Soaking the potatoes in ice water removes starch and helps achieve crispy edges.
- Patting the potatoes dry thoroughly is essential to avoid soggy chips.
- Adjust seasoning and spices according to your heat preference; cayenne pepper can add a nice kick.
- Use a mandoline slicer for even, consistent potato slices and safer handling.
- Customize the toppings based on dietary preferences or ingredient availability.
- For thinner chips, reduce baking time and monitor closely to prevent burning.
- Leftover nachos can be reheated in the oven to maintain crispiness rather than in a microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: Irish-American
