Potato Nacho Recipe

Prep and par-cook

Wash and peel the russet potatoes (peeling optional). Slice into 1/4-inch rounds or into 1/2-inch thick rounds if you prefer a chunkier base. Place the slices in a large bowl of cold water and soak for 15 minutes to remove excess starch. Drain and pat completely dry with a kitchen towel or paper towels.

Coat and fry

Toss the dried potato slices with cornstarch, 1 tsp kosher salt, and 1 tsp black pepper until evenly coated. In a large heavy skillet or deep pot, heat 300–400 ml of vegetable oil to 175°C (350°F). Fry potato slices in batches (do not overcrowd) for 3–5 minutes per side or until golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray and season immediately with a pinch of salt. If you prefer oven-baked: toss the potato slices in 2–3 tbs oil and arrange on a single layer on a baking sheet; roast at 220°C (425°F) for 20–30 minutes, flipping once, until crisp and golden.

Keep warm

Preheat oven to 175°C (350°F). Arrange the fried (or baked) potato slices in a single layer on a rimmed baking sheet or oven-safe platter; these will serve as your nacho 'chips' foundation. Keep in the warm oven while you prepare the topping so they stay crisp.

Cook aromatics

Heat 1 tbs vegetable oil in a large skillet over medium heat. Add the diced yellow onion and cook, stirring occasionally, until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the meat

Increase heat to medium-high and add the ground beef (or plant-based substitute). Break it up with a spoon and cook until browned and no longer pink, about 6–8 minutes.

Season and simmer

Stir in chili powder, ground cumin, smoked paprika, and 1 tbs tomato paste. Cook 1 minute to bloom the spices, then add 60 ml beef broth (or water). Reduce heat to medium-low and simmer until slightly thickened, 3–5 minutes. Taste and adjust salt (about 1 tsp total). If using beans or corn from Optional Extras, stir them in now and heat through.

Remove the baking sheet with the warm potato rounds from the oven. Arrange a single layer of potato rounds on the sheet (or use an oven-safe platter). Spoon a small amount of the seasoned beef onto each potato round—about 1–2 tbs per slice depending on size—spacing evenly. Sprinkle shredded cheddar and monterey jack over the meat-topped potatoes so cheese covers each stack.

Place the loaded potato nachos in the preheated 175°C (350°F) oven for 5–7 minutes, or until cheese is fully melted and toppings are warmed through. For a broiled finish, switch to broil for 1–2 minutes, watching carefully to avoid burning, until cheese is bubbly and edges brown lightly.

Remove nachos from the oven. Immediately top with diced tomato, pickled jalapeños, sliced green onions, chopped cilantro, and optional crumbled queso fresco or extra black beans/corn if using. Dollop sour cream and spoon salsa over the platter or provide on the side. Serve with lime wedges for squeezing over the top.

Serve hot: enjoy these potato nachos as an appetizer or main. Leftovers: store components separately (potatoes will lose crispness). Reheat assembled nachos in a 200°C (400°F) oven for 8–10 minutes to refresh.