This easy Irish Nachos recipe makes a great appetizer for St. Patrick's Day. Crispy, homemade potato fries are topped with bacon, cheese, sour cream, pico de gallo, green onions, and cilantro. Delicious!
1.5poundsRusset potatoes, skin on, sliced ¼ inch thick a mandolin works great for evenly slicing potatoes
2tablespoonsOlive oil
½teaspoonDried rosemary
½teaspoonDried thyme
Salt and pepperto taste
1cupShredded cheddar cheese for the best flavor and texture, shred your own cheese
5slicesBacon, cooked & chopped
¼cupSour cream
¼cupPico de gallo
1tablespoonFresh cilantro, chopped optional
Fresh green onions, chopped
Instructions
Preheat your oven to 450F degrees. Spray a large baking sheet with nonstick spray (or use parchment paper).
Toss the sliced potatoes in a small bowl or ziptop bag with olive oil, rosemary, thyme, salt, and pepper to coat.
Place the potatoes in a single layer on a baking sheet and bake on the middle oven rack for 20 minutes then flip and bake an additional 20 minutes or until crispy and golden brown.
Place the roasted potatoes in a cast-iron skillet in a round, overlapping pattern.
Sprinkle the bacon and cheese on top of the potatoes and cook for 3-4 minutes until the cheese is melted.
Garnish with sour cream, pico de gallo, green onion, and cilantro.
Notes
Wash and dry the potatoes if they are dirty.
To ensure even and consistent potato slices, use a mandolin.
For a stronger cheese flavor, use an extra sharp beer cheese.
Want more meat? Add ½ pound of cooked ground beef or cooked corned beef on top of the nachos before baking!
Store leftover in the refrigerator for no more than 3 days. Keep them in an airtight container. Eat them cold or reheat them in the microwave.
Storing and Reheating Irish NachosStore leftovers in the refrigerator for no more than 3 days. Keep them in an airtight container. Eat them cold or reheat them in the microwave.