For a delicious twist on classic nachos, try Irish Nachos! Instead of tortilla chips, this recipe uses crispy roasted potatoes as the base, loaded with melted cheese, crispy bacon, and flavorful toppings. They’re a perfect appetizer, snack, or even a fun side dish. It’s a no-brainer recipe that I’ve perfected. My family loves these nachos, and I know yours will too!
Ingredients
Potatoes:
- Yellow potatoes – Sliced ¼-inch thick. I use mini/baby potatoes. They’re more chip-size and cook quickly. Plus, with extra edges, you get extra crispiness!
- Olive oil – You can use any kind of oil, really. But I cook with olive oil unless I’m frying at super high temps.
- Black pepper – Freshly cracked black pepper has the best flavor.
- Garlic salt – I use garlic salt in this recipe but you could use equal amounts of garlic powder and table salt.
- Smoked paprika – You could also use chipotle powder or cayenne for a bit more kick.
Toppings:
- Sharp cheddar cheese – Shred it yourself for the creamiest, meltiest cheese. You can use any kind of cheese, really. For the most authentic Irish Nachos, use Irish Cheddar. It’s delish!
- Bacon – Cooked and crumbled.
- Green onions – White and green parts, sliced.
- Sour cream – You can use full fat or low fat sour cream – they both work well. I tested this recipe with non-fat sour cream and it was too watery and sogged the potatoes.
- Fresh parsley – Optional.
How To Make Irish Nachos
- Preheat the oven to 425°F. Lightly grease a baking sheet, then place it in the oven for 5 minutes once preheated.
- Toss the sliced potatoes with olive oil, salt, pepper, garlic salt, and smoked paprika until well coated.
- Arrange the potatoes in a single layer on the preheated baking sheet. Bake for 25-30 minutes, flipping halfway through, until crispy and golden brown.
- Remove the potatoes from the oven and sprinkle them with shredded cheddar and crumbled bacon. Return to the oven for another 5 minutes, or until the cheese is melted.
- Top with green onions, drizzle with sour cream, and sprinkle with parsley if using. Serve immediately and enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- Start with a hot pan with a bit of oil on it to start the crisping process.
- Avoid overcrowding the baking sheet to ensure the potatoes get crispy instead of soggy.
- Sprinkle the cheese on after the potatoes are cooked, then return the pan to the oven so the residual heat melts the cheese.
- For extra crunch, broil the potatoes for 1-2 minutes after adding the cheese.
- Switch up the toppings! I love Irish Nachos with more traditional nacho toppings like avocado, tomato, cilantro, olives and jalapenos.
Recommended
Make It A Meal
Make Irish Nachos a meal by pairing them with a juicy burger, bratwurst, or a fresh green salad. They also stand on their own as a tasty snack, or go all out and pair them with other Irish favorites like Guinness Beer Dip and Corned Beef and Cabbage.
Storage
These are best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a 375°F oven for about 10 minutes to restore crispiness. Freezing isn’t recommended, as the potatoes may turn soggy.
Irish Nachos
Ingredients
For the potatoes
- 1 pound small yellow potatoes sliced ¼-inch thick
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic salt
- ½ teaspoon smoked paprika
For the toppings
- 1 ½ cups sharp cheddar cheese shredded
- 4 slices bacon cooked and crumbled
- ¼ cup green onions sliced
- ½ cup sour cream
- 2 tablespoons fresh parsley chopped, optional
Instructions
- Preheat the oven to 425°F. Lightly grease a baking sheet, then place it in the oven for 5 minutes once preheated.
- Toss the sliced potatoes with olive oil, salt, pepper, garlic salt, and smoked paprika until well coated.
- Arrange the potatoes in a single layer on the preheated baking sheet. Bake for 25-30 minutes, flipping halfway through, until crispy and golden brown.
- Remove the potatoes from the oven and sprinkle them with shredded cheddar and crumbled bacon. Return to the oven for another 5 minutes, or until the cheese is melted.
- Top with green onions, drizzle with sour cream, and sprinkle with parsley if using. Serve immediately and enjoy!
Notes
Chef Jenn’s Tips
- Slice the potatoes evenly so they cook at the same rate and crisp up perfectly.
- Avoid overcrowding the baking sheet to ensure the potatoes get crispy instead of soggy.
- Let the cheese fully melt before taking the nachos out of the oven for the best gooey texture.
- For extra crunch, broil the potatoes for 1-2 minutes after adding the cheese.
- Get creative with toppings! Try diced avocado, crispy fried onions, or a drizzle of ranch dressing.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.