Swap tortilla chips with crispy potatoes for an Irish twist on a classic appetizer - nachos! Load it up with your favorite toppings and serve.
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Appetizer, Snack
Cuisine: Irish, Mexican
Keyword: easy recipe, game day, gluten-free, kid friendly recipe
Servings: 4
Equipment
Iron Skillet
Ingredients
1.5lbWada Farms russet potatoescleaned and sliced 1/4 inch thick
2tablespoons olive oil
1/2teaspoondried rosemarycrushed
1/2teaspoondried thyme crushed
saltto taste
pepperto taste
1cupshredded sharp cheddar cheese
6slicesbaconcooked and chopped
1/4cupsour creamplus more for serving
1/4cuppico de gallo style salsaplus more for serving
2mincedgreen onions
1tablespooncilantrochopped
Instructions
Preheat your oven to 450° F.
Rinse your Wada Farms russet potatoes under water. Use your finger to get any stubborn dirt and grime out of the nooks and crannies. Then rinse your potatoes under water to wash away any loose debris. Use a paper towel to dry.
Leave the skin on and use a knife to slice your potatoes into 1/4-inch thick rounds and put them in a large mixing bowl.
Drizzle your potatoes with olive oil, rosemary, and thyme. Use a mixing spoon to stir the potatoes until they are evenly coated with herbs and olive oil.
Get your baking sheet and spray it with cooking spray. Place your potatoes in a single layer on your baking sheet. Bake for 40 minutes, turning your potatoes over halfway through.
Transfer your potato slices from your baking sheet to a single layer in your cast iron skillet. The edges should slightly overlap each other.
Sprinkle cheese and bacon evenly over your potatoes and pop your iron skillet in the oven for 3-4 minutes, or until the cheese is melty.
Take your iron skillet out of the oven and sprinkle your Irish nachos with fresh green onions and cilantro.
Serve your nachos right from your iron skillet with a dollop of sour cream in the middle and topped with salsa.