Smashed Potato Nachos

Main Meals, Snacks | September 6, 2016 | By

These smashed potatoes are void of chips, but SO full of flavor. Honestly, they just may be better than traditional nachos and they’re perfect for tailgating.
Shashed Potato Nachos 4

When I was in high school, I always went to this one restaurant and ordered the nachos. The blackened chicken nachos. This is probably the biggest serving you could imagine, filled with all kinds of things in a huge taco shell. I haven’t had them in years, but I bet they are still pretty good.

With football season upon us, I started thinking about the blackened chicken nachos. But I had a few too many tortilla chips the night before and just didn’t feel like having them again. So, what did I swap them out for? POTATOES. Small red potatoes, roasted, smashed, and then quickly pan fried in oil. Different? Yes. Delicious? You bet.

Shashed Potato Nachos 1

Roasting of the potatoes is the most time consuming part of this recipe. The toppings are easy and you can customize them to however you like. I chose to top the nachos with lots of veggies and some black beans. The lightly fried potatoes were a perfect addition. It almost tasted like a combination of nachos and loaded fries. How could that be bad? It can’t. Whether it be for dinner, lunch, a talgate, a late night snack, whatever…these babies are GOOD.

Shashed Potato Nachos 2

Shashed Potato Nachos 3

Smashed Potato Nachos
Serves 4
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 1 pound small red potatoes
  2. 4 tbsps olive oil
  3. 1 red bell pepper, diced
  4. 1 yellow bell pepper, diced
  5. 1 large tomato, diced
  6. 1 can black beans, drained and rinsed
  7. 1 bunch scallions, sliced thin
  8. salt and pepper to taste
To top
  1. 1/2 cup plain greek yogurt (optional)
  2. 1 avocado, sliced
  3. 1/2 cup salsa
  4. hot sauce to taste
Instructions
  1. Preheat the oven to 425 degrees.
  2. Line a cookie sheet with foil, and pierce the potatoes with a fork.
  3. Roast the potatoes for 30-40 minutes or until soft. Remove the potatoes from the oven and smash each one with the bottom of a glass until flat, but not mashed!
  4. Heat oil medium high heat in a large skillet.
  5. Add the potatoes to the pan and fry each side until golden, about 30 seconds. You may need to do this step in a few batches using 1 or 2 tablespoons oil at a time.
  6. Add salt and pepper to the potatoes to taste.
  7. Top the fried potatoes with the peppers, tomato, beans, scallions, avocado, salsa, and hot sauce.
  8. Add the greek yogurt and any other toppings if you wish.
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Smashed Potato Nachos

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