Irish “nachos” Recipe
roasted potatoes, bacon, caramelized onions, cream, cheddar, sour cream, green onions
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Ingredients
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Potato Base
Toppings
Method
Potato Preparation
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the Potatoes
Wash and scrub the Russet potatoes. Cut them into wedges or rounds, about 1/2 inch thick.
- 3
Season the Potatoes
In a large bowl, toss the potato wedges with olive oil, salt, and black pepper until well coated.
- 4
Roast the Potatoes
Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until golden and crispy, flipping halfway through.
Topping Preparation
- 5
- 6
- 7
Prepare the Cheese Sauce
In a small saucepan, heat the heavy cream over medium heat. Gradually add the cheddar cheese, stirring constantly until melted and smooth.
- 8
Chop the Green Onions
While the cheese sauce is heating, finely chop the green onions.
Assembly
- 9
Layer the Nachos
Once the potatoes are roasted, layer them on a large serving platter. Crumble the cooked bacon over the potatoes, followed by the caramelized onions.
- 10
Add Cheese Sauce
Drizzle the warm cheese sauce over the entire platter.
- 11
Serve with Sour Cream
Add dollops of sour cream on top and sprinkle with chopped green onions for garnish.
