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Crispy Irish nachos loaded with toppings
Alex

Irish Nachos

These 4-ingredient Irish nachos are the crispy, loaded snack that disappears before you sit down: crispy potatoes piled high. Get the easy recipe inside now.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Appetizers & Snacks
Calories: 415
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Yukon Gold potatoes scrubbed and sliced into ¼-inch rounds (the hero, Yukon Gold has a naturally buttery interior and thin skin that crisps faster than Russet)
  • 1½ cups shredded sharp cheddar cheese freshly shredded, not pre-bagged (see Crispy Potato Tips below)
  • 6 strips crispy cooked bacon roughly chopped, or swap with turkey bacon for a lighter version
  • ½ cup sour cream or full-fat Greek yogurt for topping and dipping
  • Sliced green onions for a fresh bite and color
  • Pickled jalapeños for heat
  • A drizzle of hot sauce across the finished plate
  • Fresh chives instead of green onions for a milder finish

Method
 

  1. Preheat oven to 425°F. Line two large baking sheets with parchment paper. High heat is what separates crispy Irish nachos from soggy potato rounds, don't drop below 425°F.
  2. Slice potatoes into ¼-inch rounds using a mandoline or sharp knife. Dry them thoroughly with paper towels, surface moisture is the enemy of crispiness.
  3. Toss potato slices with 1 tbsp olive oil, salt, and black pepper in a large bowl until every slice is lightly coated.
  4. Spread in a single layer across both baking sheets, no overlapping. Crowded potatoes steam each other and turn soft. Single layer only, every time.
  5. Roast at 425°F for 20–22 minutes, flipping once at the halfway mark, until the edges are golden and the centers feel firm when pressed.
  6. Pull the sheets from the oven. Arrange the crispy potato rounds on one baking sheet, slightly overlapping like nachos, edges touching is fine at this stage.
  7. Scatter shredded cheddar generously over the entire layer. Every potato round should have cheese coverage, bare spots go cold and dry while everything else melts.
  8. Sprinkle chopped bacon evenly over the cheese layer.
  9. Return to the oven for 4–5 minutes just until the cheese melts and bubbles. Watch it, you want melted and golden, not browned and rubbery.
  10. Remove and immediately top with dollops of sour cream and any optional garnishes. Serve straight from the baking sheet, Irish nachos wait for no one.

Notes

  1. Russet potatoes: Russets work too. Soak the slices in cold water for 15 minutes to remove surface starch, then dry very well.
  2. Freshly shredded cheese: Pre-shredded cheese is coated with anti-caking starch, which keeps it from melting smoothly.
  3. Make ahead: Roast the potatoes up to 2 hours ahead, then top and melt the cheese right before serving.
  4. Vegetarian: Skip the bacon and add black beans or sautéed mushrooms.