Irish Potato Nachos

These nachos are made with crispy potato slices and doused in a Guinness cheese sauce. The ultimate indulgent finger food! Chris. x

Irish Potato Nachos | Serves 5

FULL RECIPE POST: https://www.dontgobaconmyheart.co.uk/irish-potato-nachos/

INGREDIENTS

Potatoes:

2lb / 1kg Maris Pipers or Russets, sliced into 1/4" rounds
3-4 cups / 750ml-1litre Vegetable Oil (for deep frying)
1 cup / 250ml Vegetable Oil (for shallow frying)
2 1/2 tbsp Olive Oil (for baking)
Salt & Black Pepper, as needed

Guinness Cheese Sauce (makes big batch!):

3-4 cups / 300-400g Cheese, see notes
1 1/2 cups / 375ml Milk, at room temp
1/2 cup / 125ml Guinness
3 tbsp Butter
3 tbsp Flour
1 tsp Worcestershire Sauce
few drops of Hot Sauce (optional)
Salt & Black Pepper, to taste

Topping Ideas

Crispy Bacon, chopped
Red Onion, diced
Tomato, diced
Jalapeños, diced

METHOD

Soak potato slices in a large bowl of cold water for as long as you have time for (20mins minimum). This is important to remove starch, which will result in the fries having a fluffier centre. Drain water away and thoroughly dry with a tea towel. This is really important to remove as much moisture as possible to help them crisp up.

Whilst the spuds are soaking, in a medium sized pot or pan over medium heat melt 3 tbsp butter. Whisk in 3 tbsp flour until a paste forms then slowly add in 1/2 cup Guinness, whisking as you go to ensure no lumps form. Gradually pour in milk, again whisking as you go to ensure no lumps form. Once the sauce has thickened add Worcestershire sauce, hot sauce (optional) and salt & pepper to taste. Turn heat to low and start stirring in your cheese until thick and gloopy/cheesy. 4cups/400g will not only make the sauce more cheesy, but will make it slightly thicker. The sauce will thicken considerably as it rests.

DEEP FRY (option 1): Add 3-4cups oil in a suitably sized pot or deep pan and heat to 180C/350F. In batches fry the potatoes until deep golden on the outside and soft through the inside, around 10-15mins. Rest on wire rack to drain off oil. Sprinkle both sides with a good pinch of salt and pepper as they rest. Try to keep the oil at a steady temp throughout and bring it back to 180C/350F between batches.

SHALLOW FRY (option 2): Heat enough oil to coat the base of a large frying pan until sizzling, but not smoking (again, around 180C/350F works great). Place in potatoes and fry until deep golden on the outside and soft through the inside, turning once. Rest on wire rack to drain off oil. Sprinkle both sides with a good pinch of salt and pepper as they rest.

BAKE (option 3): Pre heat the oven to 200C/390F with the baking tray in there so it gets nice and hot. Coat potato slices in 2.5 tbsp olive oil and a hefty pinch of salt and pepper. Carefully space out the disks on the hot tray (try not to overlap, this will cause them to steam. They need direct contact with the pan) and place in the oven 30-40mins, or until golden and crunchy. I recommend taking out half way and flipping each potato. If they start charring at all before 20mins turn down the heat. Timings will depend on type and thickness of potatoes - just be vigilant.

Spread potato slices out on a large serving plate then drizzle with cheese sauce. Top with your favourite nacho toppings, then tuck in and enjoy!

As always, for full nutrition, guidance and recipe notes head to the full blog post: https://www.dontgobaconmyheart.co.uk/irish-potato-nachos/

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