Crispy Potato Nachos Recipe

This crispy, cheesy, carby take on nachos is a more substantial take on the Mexican party favourite. Its meat-free and high in fibre, so youll be doing the family some good when you serve it up for tea!

The ingredient of Crispy Potato Nachos Recipe

• 1 5kg sebago potatoes peeled chopped into 4cm pieces
• 80ml 1 3 cup olive oil
• 155g 11 2 cups pre grated 3 cheese blend
• 1 large avocado mashed
• sour cream to serve
• sriracha to serve
• 2 tomatoes finely chopped
• 1 2 red onion finely chopped
• 1 jalapeu00f1o deseeded finely chopped
• 2 tbsp chopped fresh coriander plus extra leaves to serve
• 2 tbsp fresh lime juice

The Instruction of crispy potato nachos recipe

• preheat the oven to 220c 200c fan forced cook the potato in a large saucepan of boiling water for 8 minutes or until just tender drain into a large colander shake the colander gently to rough up the surface of the potato
• pour 2 tbsp olive oil into a shallow sided baking tray place in the oven for 5 minutes to heat up carefully add the potato to the tray season with sea salt flakes drizzle with the remaining oil toss to coat roast for 40 minutes or until light golden use a spatula to turn the potato roast for a further 10 minutes or until very golden and crisp sprinkle with cheese bake for a further 10 minutes or until the cheese is melted
• to make the salsa place tomato onion jalapeu00f1o coriander and lime juice in a bowl season with salt toss to combine
• top potato with avocado and sour cream sprinkle with tomato salsa and drizzle over the sriracha serve immediately

Nutritions of Crispy Potato Nachos Recipe

fatContent: 169 212 calories
saturatedFatContent: 43 8 grams fat
carbohydrateContent: 16 7 grams saturated fat
sugarContent: 51 3 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 20 7 grams protein
sodiumContent: n a

Share this post