Potato Nachos
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
4
Delicious Potato Nachos recipe shared by Tyler DiSiena on The Forever Cookbook. Learn how to make this amazing dish with our step-by-step instructions.
Ingredients
- 1.5 pounds baby potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup black beans, drained and rinsed
- 1/2 cup cherry tomatoes, quartered
- 1/4 cup sliced jalapeños
- 1/4 cup chopped green onions
- 1 ripe avocado
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1/4 teaspoon garlic powder
Instructions
- Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Step 2: Place the baby potatoes in a large pot of salted water and bring to a boil. Cook until fork-tender, about 15 minutes, then drain.
- Step 3: Transfer the cooked potatoes to the prepared baking sheet, spacing them evenly. Use a flat-bottomed glass or fork to gently smash each potato.
- Step 4: Drizzle the smashed potatoes with olive oil and season with salt and black pepper. Roast in the oven for 25-30 minutes, or until golden and crispy.
- Step 5: While the potatoes are roasting, prepare the avocado crema by blending the avocado, sour cream, lime juice, and garlic powder in a food processor until smooth. Set aside.
- Step 6: Once the potatoes are crispy, sprinkle the shredded cheddar cheese evenly over them and return to the oven for 5 minutes, or until the cheese is melted.
- Step 7: Remove the potatoes from the oven and top with black beans, cherry tomatoes, jalapeños, and green onions.
- Step 8: Drizzle the avocado crema over the nachos or serve on the side as a dip.
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