non-traditional. [irish nachos]

November 18th, 2019 by | comments

Growing up, one of my favorite things to order when out to dinner with my family was Irish nachos. Although traditional Irish nachos are made with sliced potatoes, I have always preferred the versions made with french fries. I was inspired to recreate this delicious dish over the weekend to accompany a day full of football. Since I was just making this dish for myself and my husband, the portion size is for approximately two people, but go ahead and double or triple the ‘recipe’ (it’s not much of a recipe!) if you are entertaining more guests.

irish nachos
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 large Russet potato, cut into slices
  • 2 tbsp. olive oil
  • Salt and pepper
  • 5-6 pieces cooked bacon, finely chopped
  • ¼ cup of shredded Mexican blend cheese, plus more if desired
  • Dollop of sour cream, for garnish
  • 2-3 green onions, sliced
  1. Preheat oven to 400 degrees.
  2. Spray olive oil onto a foil-lined cookie sheet.
  3. Rinse the potato then cut into sticks by cutting the potato into 4 or 5 vertical pieces, and then cutting each piece into sticks.
  4. In a medium bowl filled with cold water, add sliced potatoes and soak in bowl for approx. one hour or up to three hours.
  5. Drain the potato slices and generously pat dry with paper towels.
  6. Next, place the potatoes on the foil-lined cookie sheet and drizzle with olive oil and season with salt and pepper. Mix potatoes together with your hands to ensure all slices are coated evenly with olive oil, salt and pepper.
  7. Place french fries in the oven and bake approx. 15 minutes. Remove cookie sheet from oven momentarily to carefully flip all fries. Place cookie sheet back in oven and bake fries for another 15 minutes, or until golden brown.
  8. Remove fries from oven, then place in an oven safe serving pan. Top fries with shredded cheese and bacon crumbles, then place back in the oven to melt the cheese; approx. 5-7 minutes.
  9. Remove fries from the oven, then garnish with a dollop of sour cream and sliced green onions. Serve hot.

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