Irish Nachos
User Reviews
5
Irish Nachos
Description
Irish Nachos utilize russet potatoes peeled and sliced thinly, then parboiled in a vinegar water bath to help them hold their shape during frying. After thorough drying, the potatoes are fried in hot oil until they lose their bubbles and turn crisp. These potato chips form the base of the dish. Once fried, they're topped with shredded cheddar cheese and cooked, crisp bacon slices, then baked to melt the cheese thoroughly.
The dish’s texture contrasts the crunch of the potato slices with the melted cheese and salty bacon bits. The buildup of layers creates a hearty bite that works well as a snack or shared appetizer. Optional garnishes like sour cream, diced tomatoes, scallions, and jalapeños add fresh and spicy notes if desired.
Leftovers can be stored in the refrigerator in an airtight container for up to four days and reheated in the oven at 450 degrees to restore warmth and melt the cheese again. The recipe's choice of starchy russet potatoes and vinegar parboil are key to getting sturdy chips that don't fall apart under toppings.
Ingredients
For the potatoes:
- 1 pound russet potato peeled and scrubbed (see note 1
- 2 tablespoons white vinegar (see note 2)
- 2 quarts vegetable oil or avocado oil (see note 3)
- kosher salt
For the nachos:
- 2 cups cheddar cheese shredded
- 4 lices Bacon see note 4, cooked
- sour cream and diced tomatoes, sliced scallions, and sliced jalapeños, for serving
Instructions
To make the potatoes:
- Using a mandoline or a sharp chef's knife, slice the potatoes into 1/4-inch thick pieces. Rinse the slices under cold water, then store in a large bowl of water while slicing the remaining potatoes.
- Drain potatoes. In a large saucepan over high heat, combine vinegar and 2 quarts water. Bring to a boil.
- Add potatoes and cook for 5 minutes. Drain well and spread in a single layer on rimmed baking sheets lined with paper towels. Dry five minutes.
- In a Dutch oven, large pot, or deep fryer, heat oil to 400 degrees. Add 1/2 of potato slices and cook, stirring and flipping constantly with wire mesh spider or slotted spoon, until potatoes release no more bubbles, about 3 to 5 minutes (smaller chips may cook faster than large ones and should be removed from the oil as they finish).
- Transfer potato slices to a rimmed baking sheet lined with paper towels, and sprinkle with salt. Repeat with remaining potato slices.
To make the nachos:
- Preheat oven to 450 degrees. Transfer potato slices to a broiler-proof pie plate or serving platter.
- Top with cheese and bacon. Bake until the cheese is hot and bubbly, about 3 minutes. Remove from oven and top with sour cream, tomato, scallions, and jalapeño slices, if using.
Notes
- Use starchy russet potatoes for sturdy slices that hold toppings well.
- Parboil the potatoes in salted water with white vinegar to help them keep their shape during frying.
- Fry potatoes in oil with a high smoke point like avocado or vegetable oil, heated to 400°F, for best results.
- Store leftovers in an airtight container in the refrigerator up to 4 days and reheat in the oven at 450°F until warm and cheese is melty again.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (1 cup each)
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 359kcal | 18% |
| Carbohydrates | 22g | 7% |
| Protein | 18g | 36% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 64mg | 21% |
| Sodium | 510mg | 21% |
| Potassium | 556mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 570IU | 11% |
| Vitamin C | 6mg | 7% |
| Calcium | 416mg | 42% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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