Potato Nachos

Updated: December 10, 2025

Recipe Overview

  • Prep Time: 15 minutes

  • Cook Time: 20 minutes

  • Total Time: 35 minutes

  • Servings: 4–6

A crispy, cheesy twist on traditional nachos, featuring thin-sliced Yukon Gold potatoes as the base. This dish balances savory, melted cheddar with a spicy kick from pickled jalapeños, all anchored by tender yet crisp oven-roasted potatoes.

Ingredients

  • 1 tablespoon high-smoke point oil (e.g., avocado or canola oil)

  • 2 medium (or 3 small) Yukon Gold potatoes, scrubbed clean (≈ 400g total)

  • Kosher salt (to taste)

  • 4 ounces (113g) yellow cheddar cheese, freshly shredded

  • 1 (12-ounce) jar sliced pickled jalapeños, drained (reserve brine for optional flavor enhancement)

Step-by-Step Preparation

1. Preheat & Prep the Oven

Position an oven rack in the middle and preheat to 400°F (200°C). Line a large sheet pan with culinary parchment paper (critical for easy sliding and cleanup).

2. Prepare Potato Slices

Scrub potatoes thoroughly. Using a sharp chef’s knife or mandoline slicer, cut potatoes into ⅛-inch (3mm) thick rounds for uniform cooking. Transfer slices to the parchment-lined sheet pan, drizzle with oil, and toss to coat evenly. Season with a pinch of kosher salt, then spread in a single layer without overlapping—this ensures even roasting and prevents steaming.

3. First Roast the Potatoes

Bake the sheet pan for 10 minutes, until the potato slices are tender and edges begin to crisp.

4. Add & Melt the Cheese

While the potatoes roast, shred the cheddar using a box grater (medium or fine shred). After the first bake, remove the pan from the oven. Use a thin metal spatula to carefully flip each potato slice (ensuring even spacing with small gaps between them). Sprinkle the shredded cheddar generously over the potatoes, pressing gently to ensure contact with the pan and potato surfaces (this helps cheese melt uniformly).

5. Second Roast for Golden Cheese

Return the pan to the oven and bake for 7–12 minutes, until the cheese is fully melted and golden brown (edges may caramelize slightly). Monitor closely to avoid over-browning, as cheese can burn quickly at high temperatures.

6. Cool & Cut

Remove the pan from the oven and let the nachos cool for 5–7 minutes to allow the cheese to set. Using a thin spatula, transfer the entire sheet of potato nachos to a cutting board. Cut into bite-sized portions (e.g., 2–3 inch squares) with a sharp chef’s knife, slicing through both potato and cheese layers.

7. Finish & Serve

Arrange the cut nachos on a serving platter. Top each portion with a pickled jalapeño slice for heat. Serve immediately while warm, or at room temperature (note: room temperature yields a softer, creamier texture).

Chef’s Tips & Community Insights

  • Parchment Paper: Always use culinary parchment paper to prevent sticking—aluminum foil may interfere with cheese browning and create uneven heat distribution.

  • Potato Variations: Yukon Gold potatoes’ natural creaminess is ideal, but red potatoes work as a substitute (slightly thinner slices for faster crisping).

  • Cheese Hack: For extra stretch, blend ¼ cup shredded mozzarella with the cheddar.

  • Spice Adjustments: Remove jalapeño seeds for milder heat; add chili flakes for extra warmth.

Community Comments:

  • “Avoid deep-fried potato chips as the base—this recipe’s thin, oven-roasted potatoes create a distinct crispy-tender texture.”

  • “@Blud: Wood chips = bad idea. Parchment paper = genius. They slide right off!”

  • “Season potatoes at the start and add extra cheese—you’ll thank me. These are snacks, not meals.”

Enjoy your crispy, cheesy potato nachos!