I didn’t know that St. Patrick’s Day was a big deal until I moved to Boston for college. My first year there, when March 17 rolled around, my Irish Catholic roommate woke me up with Dunkin’ Donuts coffee spiked with whiskey, and we dragged our caffeinated/buzzed selves to the dining hall where we ate a fried and processed-cheese-covered version of this recipe.
While our school cafeteria’s rendition of Irish nachos was totally subpar, I always remembered it as a dish with potential. More than a decade later, I make a Californiafied version for St. Paddy’s Day. Feel free to add any and all nacho toppings not seen here.
1 large russet potato, scrubbed and sliced into 1/8-inch slices
1 tbsp extra virgin olive oil
salt and pepper
2/3 cup shredded cheddar cheese (use sharp Irish cheddar if you want to be really authentic)
1 avocado, diced
2 scallions, sliced
3 tbsp sour cream (optional)
1/4 cup salsa or diced tomatoes (optional)
Preheat the oven to 400 degrees F.
Toss the sliced potatoes with the olive oil and spread evenly on a baking sheet (make sure there is space between each potato slice).
Sprinkle generously with salt and pepper.
Bake for 12-15 minutes, or until the potatoes are golden-brown (leave the oven on).
Let cool for 5 minutes, then flip each potato slice over and arrange in a circular pattern (as pictured).
Sprinkle the cheese evenly over the potato slices and return to the hot oven. Bake for 6-7 minutes, or until cheese is melted and bubbly.
Slide onto a serving platter (a spatula helps — and it’s OK if the nachos don’t retain their original shape) and top with the avocado, scallions and sour cream and salsa, if using.
BrokeAss Gourmet caters to folks who want to live the high life on the cheap, with delicious recipes that are always under $20. Gabi Moskowitz is the blog’s editor in chief and author of The BrokeAss Gourmet Cookbook and Pizza Dough: 100 Delicious Unexpected Recipes.