Crispy Potato Irish Nachos

My roommate Sarah stumbled into our apartment kitchen at midnight, craving something disastrous but delicious, and invented what we now call Friday Night Saves. We had a bag of potatoes, questionable bacon from the back of the fridge, and half a block of cheddar. The result was so gloriously messy that it became our go-to for breakup recovery, promotion celebrations, and Tuesday nights when cooking felt like too much effort but takeout felt like giving up.

Last St. Patricks Day, I made three sheet pans of these for a party and watched them disappear in eight minutes flat. My friend Mike, who claims to hate appetizers that require utensils, stood over the platter eating them with his hands and confessed he might need to rethink his entire philosophy on finger food. Theres something about potato nachos that makes people abandon all dignity.

Ingredients

• 4 large russet potatoes: These hold up better than waxy varieties and get perfectly crispy edges
• 2 tablespoons olive oil: Helps the potatoes brown evenly and prevents sticking
• 1 teaspoon kosher salt: Essential for drawing out moisture and seasoning throughout
• 1/2 teaspoon black pepper: Adds a subtle kick that balances the rich cheese
• 1 1/2 cups shredded cheddar cheese: Sharp cheddar gives the best flavor contrast
• 4 slices bacon: Cook until extra crispy so it stays crunchy under the cheese
• 1/2 cup sour cream: A cool contrast to the hot, salty potatoes
• 1/4 cup sliced green onions: Fresh bite that cuts through the richness
• 1/4 cup diced tomatoes: Adds moisture and a pop of color
• 1/4 cup pickled jalapeños: Optional but recommended if you like heat
• 2 tablespoons chopped fresh parsley: Makes everything look intentional

Instructions

Heat things up:

Preheat your oven to 425°F and line a baking sheet with parchment paper for easier cleanup

Prep the potatoes:

Toss the thinly sliced potatoes with olive oil, salt, and pepper until every piece is coated

Get them crispy:

Arrange potatoes in a single layer and bake for 25 to 30 minutes, flipping halfway through until golden

Pile on the good stuff:

Top the crispy potatoes with cheddar and crumbled bacon, then return to the oven for 5 to 7 minutes

Finish with flair:

Remove from oven, add sour cream, green onions, tomatoes, jalapeños, and parsley while hot

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My sister served these at her Super Bowl party last year alongside actual traditional nachos. The potato version vanished first, leaving her scrambling to explain why she had only made one batch. Now she makes double batches for every gathering and pretends it was always the plan.

Making Ahead

You can slice the potatoes up to 24 hours in advance and store them in cold water to prevent browning. Pat them completely dry before tossing with oil and seasoning. The bacon can be cooked and crumbled ahead of time too.

Serving Suggestions

These work beautifully as a game day appetizer or a casual dinner with a big salad on the side. Set up a toppings bar and let people build their own sections of the sheet pan.

Variations to Try

Swap the cheddar for pepper jack and add black beans for a Tex-Mex version. Try grated Parmesan and rosemary instead of bacon for something more sophisticated.

• Skip the bacon for a vegetarian version
• Add black olives or diced avocado
• Serve with guacamole on the side

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These are best eaten immediately, standing around the kitchen counter with friends and cold drinks. Potato nachos wait for no one.

Recipe Questions & Answers

→ What makes Irish nachos different from regular nachos?

Irish nachos swap traditional tortilla chips for thinly sliced russet potatoes that are roasted until crispy. The potato base creates a heartier, more substantial version that still delivers that perfect crunch under all the toppings.

→ Can I make Irish nachos vegetarian?

Absolutely. Simply omit the bacon or use vegetarian bacon bits. Everything else—the potatoes, cheese, sour cream, and vegetables—is naturally vegetarian friendly.

→ What type of potato works best?

Russet potatoes are ideal because their high starch content creates the crispiest results when roasted. Their large size also makes slicing easy and uniform.

→ How thin should I slice the potatoes?

Aim for slices about 1/8 inch thick—thin enough to get crispy in the oven, but thick enough to hold up under all those toppings without breaking. A mandoline slicer makes this job much easier.

→ Can I prepare these ahead of time?

You can roast the potato slices up to a day in advance and store them in the refrigerator. Reheat them in the oven before adding cheese and toppings for the best texture and flavor.

→ What other toppings work well?

Black olives, guacamole, salsa, diced avocado, pickled red onions, or even corn kernels make excellent additions. Stick to toppings that won't get soggy from the heat.