Potato Nachos
These loaded potato nachos swap out tortilla chips for crispy, golden potatoes - and honestly, once you try them, you might never go back. Seasoned sliced potatoes are roasted until perfectly golden and crispy, then loaded up with all your favorite nacho toppings: melted cheese, black beans, pico de gallo, sour cream, and whatever else your heart desires.
For more potato inspiration, try my crispy Mexican potatoes (these also make an amazing base for loaded potato nachos!), easy roast potatoes, or scalloped potatoes. If you're after more Tex-Mex vibes, my crispy black bean tacos and refried beans are great alongside these too.
Why You'll Love This Recipe
This recipe will go down well whether you're making it as a huge sharer for gameday, a cozy meal for date night, or as something to satisfy cravings for cheesy goodness after a late night out. I've tested it in all three scenarios (and more!), and they never miss.
I've made sure this recipe results in evenly cooked potato slices that you can then load up to your heart's desire - the most important part is the potato base, which is a little more fickle than tortilla chips, but most definitely worth it!
Ingredient Notes
Here are some notes on the key ingredients. The exact quantities are in the recipe card below.
For the Potato Base
- Potatoes: I use standard white baking potatoes for this recipe (whatever brand you have to hand will work!). You could also use sweet potatoes, but you may need to adjust the cooking time slightly.
- Olive oil: For coating the potato cubes before roasting. I use a spray oil to make things easier for this step!
- Seasonings: A blend of smoked paprika, garlic powder, cumin, salt, and pepper gives the potatoes a Tex-Mex flavor even before the toppings go on. You could also use a taco or fajita seasoning blend!
For the Toppings
- Cheese: I use grated cheddar cheese here, and will also use some grated mozzarella if I have it to hand to give the nachos a gorgeous cheesy stretch. If you have Monterey Jack or Gouda, this also works well with the cheddar cheese.
- Black beans: Drained and rinsed from a tin - simple, but effective. They add protein and pair perfectly with the Tex-Mex seasoning. You could add refried beans if you prefer.
- Salsa and/or pico de gallo: Added after baking for freshness.
- Sour cream or Greek yogurt: Adds a cool, creamy contrast to the spicy potatoes. Since I started using Greek yogurt in place of sour cream for a healthier alternative, I've honestly never looked back!
- Fresh cilantro, spring onions, jalapenos, avocado or guacamole: All optional but highly recommended.
How to Make This Potato Nachos Recipe
Step 1: Roast the Potatoes
Preheat the oven to 200°C | 400°F. Use a mandolin to cut the potatoes into even slices - if you don't have one, you can use a knife, just try to slice the potatoes evenly so they cook at the same rate.
Toss with olive oil and the Tex-Mex seasonings, then spread in a single layer on a large baking tray. Roast for about 35 minutes, but remove the pan after 20 minutes and flip the potato slices - you may find that the ones on the edge are browning quicker than the ones in the middle, so shuffle them up as needed.
Step 2: Add the Toppings
Once the potatoes are crispy, scatter over the black beans and grated cheese. Return to the oven for 5-7 minutes until the cheese is fully melted and bubbling.
Step 3: Load Up and Serve
Remove from the oven and top with the pico de gallo, sour cream, fresh cilantro, spring onions, jalapenos, and avocado or guacamole. Serve immediately while everything is hot and the cheese is still stretchy.
Expert Tips / Chef's Notes
I truly love this recipe (I'm a huge fan of anything nacho or taco-shaped, as many of you know!), so I've tested it a lot. Here's a few tips on getting great results everytime.
Getting evenly cooked potatoes
The hardest part of this recipe to get right is ensuring your potato nachos cook evenly. In my first test of this recipe, the sliced potatoes on the edge of the baking sheet turned far too crispy (almost black in parts!) while the potatoes in the middle remained barely crispy.
To fix this issue, I removed the potatoes from the oven after about 20 minutes of cooking and shuffled them around - crispier potatoes are moved to the middle, while underdone potatoes are moved to the sides so they all cook evenly.
Shrinkage
Another thing to note is that the potatoes do shrink while cooking - if you've loaded up a baking tray with an even layer, keep in mind that you won't have the same-sized spread of potato nachos once they're baked.
I cook my potatoes on a large baking sheet (or even two if I'm making nachos for a party!) and then once they're cooked and crispy, I move them to a smaller baking sheet where I can overlap the edges more, ready for the toppings.
Storage
These potato nachos are really best served immediately - the crispy potatoes will soften as they sit, plus they're not great if reheated when you've already added the cold toppings (guac, pico, etc). If you do have leftovers:
- Refrigerator: Store the topped potatoes in an airtight container for 1-2 days. Reheat in the oven at 200°C for 10 minutes to re-crisp. Add fresh toppings after reheating.
- Meal prep tip: You can roast and season the potato cubes ahead of time, then store them in the fridge for up to 3 days. Reheat and add toppings when ready to serve.
FAQs
Cubed potatoes give you a heartier, more substantial nacho base. You get crispy edges with fluffy insides, and they hold up much better under toppings without going soggy. Think of it as loaded fries meets nachos.
White or Yukon Gold potatoes are my favorite for their creamy texture and crispy edges. Maris Pipers are also excellent. Sweet potatoes work too if you want a sweeter flavor.
Absolutely! Use vegan cheese and swap the sour cream for a plant-based alternative or cashew cream.
Yes! Unlike traditional nachos with tortilla chips, potato nachos are naturally gluten-free (just check your toppings and seasonings).
Potato Nachos
Ingredients
- 14 oz black beans
- 2 cup white potatoes thinly sliced
- 1 tsp taco seasoning
- 2 tablespoon cooking oil
- ½ cup grated cheese
- ⅓ cup nacho cheese sauce
- 2 scallions sliced
- 4 tablespoon guacamole
- 4 tablespoon sour cream
- ¼ cup cilantro
- 4 tablespoon pico de gallo
Method
- Thinly slice your potatoes using a mandolin or a knife. Arrange in a single, even layer on a large baking sheet and sprinkle over the taco seasoning and spray with your cooking oil.2 cup white potatoes, 1 teaspoon taco seasoning, 2 tablespoon cooking oil
- Bake the potatoes for 20 minutes, then remove and flip the sliced potatoes. Shuffle around the potatoes if the ones near the edges are cooking quicker than the center slices. Cook for another 10-15 minutes, checking often to avoid the potatoes over-cooking.
- Overlap the sliced potatoes slightly (on a smaller baking tray if you wish).
- Scatter over the black beans, grated cheese, and nacho cheese sauce.14 oz black beans, ½ cup grated cheese, ⅓ cup nacho cheese sauce
- Pop the tray back in the oven for another 6-8 minutes until the cheese is melted.
- Top the potato nachos with the cold toppings (guacamole, sour cream/yogurt, scallions, cilantro, pico de gallo) and serve!2 scallions, 4 tablespoon guacamole, 4 tablespoon sour cream, ¼ cup cilantro, 4 tablespoon pico de gallo
Nutrition
Notes
Expert Tips / Chef's Notes
I truly love this recipe (I'm a huge fan of anything nacho or taco-shaped, as many of you know!), so I've tested it a lot. Here's a few tips on getting great results everytime.Getting evenly cooked potatoes
The hardest part of this recipe to get right is ensuring your potato nachos cook evenly. In my first test of this recipe, the sliced potatoes on the edge of the baking sheet turned far too crispy (almost black in parts!) while the potatoes in the middle remained barely crispy. To fix this issue, I removed the potatoes from the oven after about 20 minutes of cooking and shuffled them around - crispier potatoes are moved to the middle, while underdone potatoes are moved to the sides so they all cook evenly.Shrinkage
Another thing to note is that the potatoes do shrink while cooking - if you've loaded up a baking tray with an even layer, keep in mind that you won't have the same-sized spread of potato nachos once they're baked. I cook my potatoes on a large baking sheet (or even two if I'm making nachos for a party!) and then once they're cooked and crispy, I move them to a smaller baking sheet where I can overlap the edges more, ready for the toppings.Storage
These potato nachos are really best served immediately - the crispy potatoes will soften as they sit, plus they're not great if reheated when you've already added the cold toppings (guac, pico, etc). If you do have leftovers:- Refrigerator: Store the topped potatoes in an airtight container for 1-2 days. Reheat in the oven at 200°C for 10 minutes to re-crisp. Add fresh toppings after reheating.
- Meal prep tip: You can roast and season the potato cubes ahead of time, then store them in the fridge for up to 3 days. Reheat and add toppings when ready to serve.
