IRISH PUB NACHOS
- 1 1/2 lbs russet potatoes, scrubbed and sliced into quarter inch coins
- 2 tbsp olive oil
- 1/2 tsp dried rosemary leaves
- scant 1/2 tsp ground thyme
- salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 5 slices thick cut bacon, cooked crisp and crumbled
- sour cream, or Greek yogurt, to taste
- pico de gallo, to taste
- 2 green onions, thinly sliced optional
- 1 tbsp chopped fresh cilantro leaves
- Make sure you’ve washed and scrubbed your potatoes. Use a clean dish towel to dry up any of the excess moisture.
- Use a sharp knife to slice them into 1/4 inch thick coins. Add the potatoes to a large mixing bowl.
- Drizzle them with olive oil. Add in the seasonings–rosemary, thyme, salt, and pepper.
- Use a spatula to toss them to coat, gently but until all the spices and oil are evenly covering all the potatoes.
- On a large, rimmed baking sheet place the potatoes out in an even, single layer. Drizzle any remnants from the bowl evenly out over top.
- Bake the potatoes at 450 degrees for 20 minutes, flip the potatoes oven, and then return them to the oven to bake for a final 20 minutes.
- Let the potatoes cool just enough to safely handle. Transfer them to a flat cast iron pan, with the edges slightly overlapping in a spiral pattern.
- Spread the cheese and bacon out evenly over top. Bake another 4 minutes, or until the cheese is melted.
- Remove the skillet from the oven and let the potatoes rest for a minute.
- Serve these nachos with a scoop of sour cream in the center, a dollop of pico, and with green onions or cilantro sprinkled over top.