Every time I think of gatherings, I imagine the lively clatter of plates, bursts of laughter, and. . .
the crunch of the perfect snack. Enter Irish Nachos: crispy potato slices that somehow feel both nostalgic and novel—like a cozy sweater on a rainy day.
Imagine the blend of textures and flavors dancing on your tongue; it’s comfort redefined.
Steps
- Begin by preheating your oven to 425°F. Wash and dry the potatoes thoroughly, then slice them into 1/4-inch-thick rounds. In a large bowl, mix the potato slices with olive oil, black pepper, and garlic powder until they are evenly coated.
- Prepare two rimmed baking sheets by spraying them with nonstick cooking spray. Distribute the potato slices evenly between the sheets, arranging them in a single layer. Bake for 20 minutes, then remove the sheets, flip the slices, rotate the sheets, and return them to the oven for an additional 10 to 15 minutes until they achieve a golden brown color.
- After baking, take the potatoes out of the oven and immediately sprinkle them with kosher salt. Allow them to cool for about 5 minutes. Combine all the potatoes onto one baking sheet, then sprinkle crumbled bacon and shredded cheese evenly over them. Return the sheet to the oven and bake for about 5 more minutes, or until the cheese is fully melted.
- For serving, garnish the baked potatoes with quick-pickled onions, if using, as well as sliced green onions. Add a generous topping of salsa and sour cream to enhance the flavors.
- If making quick-pickled onions, combine sliced red onion, white vinegar, water, sugar, and kosher salt in a microwave-safe bowl. Microwave on high for 3 minutes, then let the mixture cool for 15 minutes. These onions can be stored in the fridge for up to a week and used in various dishes like tacos or salads.
Ingredients
- 3 pounds Yukon gold potatoes
- 4 tablespoons olive oil
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- Nonstick cooking spray
- 2 teaspoons kosher salt
- 8 slices cooked bacon, crumbled
- 2 cups shredded cheddar-jack cheese
- Quick-pickled onions (optional)
- Sliced green onions
- Sour cream
- Salsa
- Pickled Onions (optional):
- 1 small red onion, halved and thinly sliced
- 1/2 cup white vinegar
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
FAQ
- Are Irish nachos genuinely from Ireland?
- Irish nachos aren’t traditional Irish cuisine. They were invented by clever pub owners who replaced classic corn chips with potatoes, a staple in Ireland, creating a delightful twist on traditional nachos.
- What type of potatoes should I use for Irish nachos?
- For the best results, use small, waxy potatoes with thin skins, such as Yukon gold or red potatoes. These varieties hold their shape well and provide a sturdy base for all your favorite toppings.
- What cheese is recommended for Irish nachos?
- Cheddar jack cheese is a popular choice, but sharp cheddar also works well. It’s best to shred the cheese yourself, as freshly shredded cheese melts more smoothly than pre-shredded varieties.
- Can you prepare Irish nachos in advance?
- While Irish nachos are best enjoyed fresh, you can prepare some elements ahead of time. Quick-pickled onions can be made up to a week in advance, and bacon can be cooked and cheese grated a day prior. Store these in airtight containers in the fridge until ready to use.
- How do you reheat leftover Irish nachos?
- To reheat leftover Irish nachos, place them in a 375-degree Fahrenheit oven or use an air fryer until they are hot and the cheese has re-melted. Store leftovers in an airtight container in the fridge for up to a day.
Tips
- Opt for small, waxy potatoes like Yukon gold or red potatoes for a sturdy base that holds toppings well, rather than using starchy russets.
- Grate your own cheese instead of using pre-shredded varieties, as freshly grated cheese melts more smoothly and evenly.
- Prepare some components in advance to save time; for example, fry the bacon and grate the cheese a day ahead, and make quick-pickled onions up to a week before.
- If using chips instead of potatoes, go for sturdy kettle-cooked potato chips to ensure they hold up under the toppings.
Equipment
- Rimmed baking sheets
- Nonstick cooking spray
- Large mixing bowl
- Microwave-safe bowl or measuring cup
