Crispy Potato Nachos

  • 20 Nov - 26 Nov, 2021
  • Mag The Weekly
  • Cookery


· 1½ kg Sebago potatoes

· 3 tablespoons olive oil

· 155 g pre-grated 3 cheeses blend

· 1 mashed avocado

· Sour cream, to serve

· Sriracha, to serve

For the Salsa

· 2 tomatoes

· ½ red onion

· 1 chopped jalapeno

· 2 tablespoons coriander, plus extra to serve

· 2 tablespoons lime juice


Preheat the oven to 220°C. Boil the potatoes for 10 minutes or until just tender. Drain into a colander. Shake the colander gently to rough up the surface of the potatoes. Pour two tablespoons olive oil into a shallow baking tray. Place in the oven for five minutes to heat up. Carefully add the potatoes to the tray. Season with the sea salt. Drizzle with the remaining oil. Toss to coat. Roast for 40 minutes or until light golden. Use a spatula to turn the potatoes. Roast for further 10 minutes or until golden and crisp. Sprinkle with cheese. Bake until the cheese is melted. To make the salsa, place tomatoes, onion, jalapeno, coriander and lime juice in a bowl. Season with salt. Toss to combine. Top the potatoes with avocado and sour cream. Sprinkle with tomato salsa and drizzle over the sriracha. Serve immediately.