Disclosure: this post was sponsored by Albert Bartlett potatoes – I received compensation for writing this post. However as usual, all opinions are my own. You can follow Albert Bartlett on Facebook or Twitter.
If you’d asked me a week ago whether there was anything better than a heap of cheesy nachos topped with guacamole and sour cream, I would have told you to stop being so ridiculous. But I think I might have just found something even better - potato nachos. I can’t believe I’ve never tried nachos this way before – there’s very little that beats cheesy potatoes, but I think cheesy potatoes with guacamole and sour cream might just be it.
I used these apache potatoes from Albert Bartlett – aren’t they just the most interesting little potatoes you’ve ever seen?! They’re purple all over apart from little splodges of the usual yellowy potato colour. They’re gorgeous! I almost didn’t want to cut them up, but I don’t think they’d have lasted too long as Christmas tree ornaments.
These potato nachos are basically the same as the nachos I usually make, but this version uses thin slices of roasted potato instead of tortilla chips, which makes them heartier and more comforting (if that were possible). Just roast up your potato slices, top them with cheese, and return them to the oven to get nice and melty. Then you can add whatever toppings you like.
In my opinion, I was pretty restrained with the toppings I chose – just spring onions, diced tomato, guacamole and sour cream (practically health food!). You can go a lot more crazy than I did, though. I’m thinking fresh coriander, jalapeños, salsa, olives, maybe even some black beans – heap them high! The more toppings you add, the more mouths they’ll feed, so you’ll have even more happy people.
The key to good nachos is layering – there’s nothing worse than getting a nacho with no cheese or toppings at all. I only added my cold toppings on top (because I didn’t want them to get warm, obviously), but I layered the cheese and potatoes up nicely so there wasn’t a single piece of potato left that wasn’t covered in melty cheese.
By the way, I’m thinking that since these potato nachos are red and green, they’re perfect for Christmas time – am I right or am I right? Plus when you’ve got a house full of family, this is the perfect lunch to make to please everyone.
- 800g potatoes (I used Albert Bartlett apache potatoes)
- 4tbsp oil
- Black pepper
- 150g grated cheese (I used a cheddar / mozzarella blend)
- Your choice of toppings, e.g. spring onions, diced tomato, guacamole, sour cream, fresh coriander, jalapeños, salsa, black beans, black olives, diced avocado, etc.
- Heat the oven to 190°C (Gas Mark 5 / 375°F).
- Cut the potatoes into slices that are around 3-4mm thick, and toss in the oil with plenty of salt and black pepper. Lay them out in a single layer on a baking tray (mine required a couple of large trays), and roast for around 30 minutes, until crispy.
- When the potatoes are ready, layer them up with the cheese on an oven-proof plate or dish (or right back onto the baking tray!), and return to the oven for a further 5 minutes or so, until the cheese is melted.
- Add your desired toppings, and serve immediately.
More nacho-inspired recipes:
Veggie nacho soup
Nacho roasted chickpeas
Loaded veggie nachos with portabella mushroom meat from Oh My Veggies
Loaded nacho potato skins from Chow
Vegan nacho ‘cheese’ from Vegan Yumminess
Loaded nachos from Damn Delicious