The Irish love their sports and their holidays, and if it’s one thing they know- it’s how to celebrate with good food. You’re going to want these quick and easy, totally delectable Irish Pub Nachos at your next party.
Do you ever have that funny moment where you don’t know what to say, or to talk about. Happens to me allll the time. Especially when it’s time to sit down in front of my computer and get serious about getting a post and recipe written out.
Luckily, there’s this thing called ‘notes’ on my cellular device. Where I can actually make just that, notes, of what I want to talk about, discuss, or look up at a later date.
And it’s quite a long list, annotated even. Every bright idea I have, every change I want to make. Every limb I want to go out on in my kitchen– they’re all there.
While you’re probably curious, the list’s top secret. Cant show you, even though I really wanna.
I’ve gotta save that ‘mmphh’ factor for the recipe debut here on the blog. That way when it finally lands here, I’ve ironed out all the kinks and just give you the perfect finished product. Something that just goes BOOM. Mic Drop.
After telling you about all this, you’d probably think I’d have everything worked out organized, and ready ahead of time. Hahahahahahahaha. Did I mention I have four kids AND a husband?
So naturally, I ran into two problems at the beginning of this week. One, I needed to come up with something for March 17th. Two, once I had I could NOT wait until the holiday to show these bad boys off.
Luckily, I made several notes about this idea I had for Irish Pub Nachos. That part, the making of them, the photographing, the devouring– all went swimmingly.
As for wanting to shove a giant platter of them through my screen to your table STAT? Well, refer back to my earlier footnote about kids. Life happened, so in true better late than never fashion, let me introduce you to our Irish Pub Nachos on St. Paddy’s Day. They’re a perfect way to celebrate.
Thinly sliced russet potatoes are tossed in traditional Irish seasonings before being baked to crisp, yet tender perfection. Liberally topped with cheddar cheese, crumbled bacon, sour cream, pico de gallo, and cilantro- dig on in.
Irish Pub Nachos are pure comfort food. They’re the perfect way to celebrate St. Paddy’s Day, wherever you are on the globe. You can enjoy them any day for an easy lunch, or a perfect appetizer to share with a friend. For a more authentic feel, serve them on game day while watching the European Cup.
These potato based nachos feature some of your favorite toppings, making them perfect for sharing at any get together or game day.
- 1 1/2 lbs russet potatoes, scrubbed and sliced into quarter inch coins
- 2 tbsp olive oil
- 1/2 tsp dried rosemary leaves
- scant 1/2 tsp ground thyme
- salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 5 slices thick cut bacon, cooked crisp and crumbled
- sour cream, or Greek yogurt, to taste
- pico de gallo, to taste
- 2 green onions, thinly sliced optional
- 1 tbsp chopped fresh cilantro leaves
Make sure you've washed and scrubbed your potatoes. Use a clean dish towel to dry up any of the excess moisture.
Use a sharp knife to slice them into 1/4 inch thick coins. Add the potatoes to a large mixing bowl.
Drizzle them with olive oil. Add in the seasonings--rosemary, thyme, salt, and pepper. Use a spatula to toss them to coat, gently but until all the spices and oil are evenly covering all the potatoes.
On a large, rimmed baking sheet place the potatoes out in an even, single layer. Drizzle any remnants from the bowl evenly out over top.
Bake the potatoes at 450 degrees for 20 minutes, flip the potatoes oven, and then return them to the oven to bake for a final 20 minutes.
Let the potatoes cool just enough to safely handle. Transfer them to a flat cast iron pan, with the edges slightly overlapping in a spiral pattern.
Spread the cheese and bacon out evenly over top. Bake another 4 minutes, or until the cheese is melted. Remove the skillet from the oven and let the potatoes rest for a minute.
Serve these nachos with a scoop of sour cream in the center, a dollop of pico, and with green onions or cilantro sprinkled over top.
recipe adapted from Cooking With Curls