Smashed potato nachos
Kinda nachos, kinda not
A nacho dish… without the nachos. Hear me out, though. Sometimes I find with nachos that the toppings are insanely good, but then you dig a lil’ deeper and are faced with those sad, bland tortilla crisps that no amount of cheese can save. I’ve rectified that. Say goodbye to the crisps, and hello to golden, crunchy, smashed potatoes.
The potato twist on a classic
Honestly, I don’t know why it took me so long to make this swap as potatoes just make everything better. This recipe takes all the best bits of nachos (the gooey cheese, the creamy avocado, the zingy toppings) and pairs them with a crispy, salty potato base that could honestly be eaten on its own. It’s giving loaded fries energy, but crispier, crunchier and with that extra smashed texture that makes every bite ridiculously satisfying.
When serving these wonderfully spiced spuds, I like to top with avocado, sliced red onion, lime juice, coriander, American cheese (love a bit of fluorescent cheese), sour cream, pickled jalapeños, red chilli and spring onions. It’s colourful, it’s messy, and it’s everything you want in a sharing dish, except you won’t actually want to share.
The secret to that crunch
Maris Piper potatoes are my spud of choice here as they’ve got that perfect starchy texture that turns fluffy on the inside and crisp on the outside. You want to parboil them first, give them a gentle smash (not too aggressive, we’re not making mash here), and then coat them in smoked paprika, garlic powder, salt and a drizzle of oil. Once they’re roasted to golden perfection, you’ve got yourself the perfect nacho base.
What makes these smashed potato nachos extra special though, is the addition of pickled red onions. They take about five minutes to make, just slice up a red onion and mix with lime juice and caster sugar. The result? A tangy, vibrant topping that cuts through the richness of the cheese and sour cream like a dream.
When to enjoy these babies
These are ideal for a Friday night fakeaway, game day snack or even a casual dinner with friends when you want something fun to throw together. You can keep it veggie or add toppings like spicy chorizo, shredded chicken or pulled pork if you want to go full-loaded.
It’s nachos…but more indulgent, more comforting, and far less likely to have you fishing for toppings at the bottom of the bowl. Once you go potato, you’ll never go back.
Is this recipe in your book?
It absolutely is! This recipe is an exclusive from The Potato Book. I know, I’m spoiling you. And, if you like what you see (and there are another nine recipes from the book hiding on my website), you can grab your copy of The Potato Book and dive into full potato obsession mode.
Trust me, once you make just a couple of these potato recipes, there’s no going back to “normal” potatoes ever again. No bog standard roasties, lumpy mash or burnt chips. It’s pure beige heaven with a side of butter, garlic and usually a bit of bacon or cheese. What more could you possibly want? Get youself a little treat or gift someone the perfect recipe book.
Smashed potato nachos
By Poppy Cooks
https://www.poppycooks.com/recipes/smashed-potato-nachos/
Ingredients
For the smashed potatoes
- 1.2kg Maris Piper potatoes, halved (no need to peel)
- Salt and black pepper
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Imperial
For the spiced oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic granules
- 2 tablespoons olive oil
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Imperial
For the pickled onions
- 1 red onion, finely sliced
- Juice of 3-4 limes
- Pinch of caster sugar
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To serve and garnish
- 1 ripe avocado
- 1/2 red onion, finely sliced
- Juice of 1 lime
- Small bunch of coriander, leaves finely chopped
- 3 slices of American processed cheese
- Splash of whole milk, or as needed
- Sour cream
- Sliced pickled jalapenos
- Sliced red chilli
- Sliced spring onions
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Imperial
Instructions
- Get your potatoes into a saucepan of heavily salted, cold water. Place the pan over a high heat and bring the water to the boil. Reduce the heat and leave on a gentle boil for 20-25 minutes, until the potatoes fall off the tip of a knife. Drain in a colander. Place the colander over the pan on the turned-off hob and leave to steam dry with a tea towel over the top for 5-10 minutes.
- Meanwhile, heat your oven to 200°C/180°C fan 400°F/Gas 6.
- On a large baking tray, space out the potatoes and use the bottom of a jar or tin to press them down and crush them so they have lots of edges to play with.
- To make the spiced oil, mix together the smoked paprika, garlic granules and a big pinch each of salt and pepper with the olive oil. Use some of this to brush all over the potatoes, then roast them in the oven for 30-40 minutes, before flipping them over, brushing with a little more spiced oil, and roasting for 15-20 minutes more, until the spiced oil has turned a dark red and the potatoes are cooked and crispy.
- Meanwhile, mix together the ingredients for the pickled red onions (you want just enough lime juice to cover them) and leave them to soften and jnfuse for at least 10 minutes, then set aside.
- Destone the avocado and scoop out the flesh into a bowl. Smash the avocado with a fork and mix through the red onion, lime juice and chopped coriander. Season well with salt and pepper.
- In a small microwavable bowl, microwave the American cheese slices with the splash of milk, on full power in 30-second bursts. Stir after each burst, until the cheese has melted to a sauce. Add in a bit more milk if it a little bit thick.
- Layer up the potatoes with the pickled onions, dollops of guacamole and sour cream, and a few jalapeño and chilli slices, then drizzle with the cheese sauce and garnish with a sprinkling of spring onions.