Recipes From the Rose Table Say You’re Irish With Potato Nachos

By Katie-Rose Watson

What is this Irish lass eating on Saint Patrick’s Day? Irish nachos. Crispy homemade potato chips are the base for this incredible dish, which can be customized to your heart’s desire. My favorite combo is crispy thick-cut bacon and flat-leaf parsley. It’s one perfect potato plate that makes this Irish girl’s heart swoon.

You can do this just as easily in a pan on the stove but you need to cook the potatoes in a single layer so I prefer to use my electric skillet since it’s much larger than a fry pan. I find the potatoes crisp up the nicest in shortening but I still add a little butter for flavor. If you want to make more than three potatoes worth of nachos, remove the finished potatoes to a cooling rack and start again. You don’t want to stack them early or they’ll lose their crispiness.

Ingredients

2 Tbsp shortening

1 Tbsp butter

3 Yukon gold potatoes

1/4 cup Irish cheddar cheese

2-4 strips of bacon

1/4 cup Italian parsley and/or chives

Directions

Thinly slice Yukon gold potatoes. Preheat electric skillet to 350 degrees. Melt shortening and butter in an electric skillet. Layer potato slices evenly throughout the skillet.

Let cook for 7-10 minutes. While the potatoes are crisping up, cut bacon into small pieces and cook in a nonstick skillet until crispy. Drain on a paper towel and set aside.

Flip potatoes (I like tongs but you can use a spatula) and cook an additional five or so minutes until crispy on both sides. Sprinkle with Irish cheddar and cook another 2-3 minutes or until the cheese melted.

Top with crispy bacon, parsley and/or chives. Serve with sour cream and enjoy.

Katie Rose-Watson is the author of the cookbook The Rose Table and the cooking and entertaining blog, www.therosetable.com. Her imaginative Disney Dinners have been featured on national news media outlets.