Crispy Roasted Potato Nachos — The Easy Side Dish Everyone Loves

 

If you’re looking for a fun, easy, and incredibly flavorful way to enjoy potatoes, these Roasted Potato Nachos are about to become a new favorite. Inspired by classic nachos but made with tender, golden roasted potato cubes instead of tortilla chips, this recipe delivers all the comfort without any of the crunch your family might not enjoy. 

Lightly spiced with a blend of chili powder, cumin, coriander, oregano, garlic, and onion , the potatoes roast up beautifully crisp and golden on the outside and soft and sweet on the inside. A handful of melted cheese, a sprinkle of spring onions, and a dollop of sour cream turn them into a simple, satisfying dish that works as a snack, side, or even a light meal. Quick, versatile, and absolutely delicious — perfect for anyone who loves potatoes as much as I do.

 

I adore potatoes.  They are my favorite vegetable. I could easily live without peas or carrots, but I could never live without potatoes. 

They are  a wonderful vegetable in all of their incarnations . . . new, old and in between.  I love them baked, mashed, boiled or fried.  I love them any way I can get them. They are a very versatile vegetable lending themselves to many type of preparation.

 

I love roasting them, either as wedges or in chunks.  This recipe I am showing you today is one of my favorites. It is a natural stretch to me to turn my favorite roasted potatoes into nachos, by a clever use of spices and herbs.

You can leave the skins on or peel them for this, both are delicious. I love potato peels myself. They add texture and interest. This is a very simple recipe, quick and easy, but the flavors are amazing! 

I serve them with sour cream, just as I would any nacho, and you could of course add any toppings you like. We like them just like this, especially if we are having them as a side dish.   

You could of course eat these completely on their own and be happy with a variety of toppings and add-ons.  Guacamole is fabulous with these.  Today I served them as a side dish which we enjoyed with some smoked pork chops and green beans. Quick, easy and delicious.  Works well for me! Prepare to fall in love.

 

 

INGREDIENTS NEEDED

TO MAKE

ROASTED POTATO NACHOS

There is nothing really outrageous needed to make these. You probably have everything you need in your kitchen right now!

For the potatoes:

• 4 medium potatoes, peeled, (or not) and cut into 1 inch cubes
• 2 tsp mild chili powder (don't use full strength unadulterated chili powder to this amount, it will be far too strong. If that is all you have, cut it back accordingly)
• 1/4 tsp each ground cumin, ground coriander, garlic granules, onion granules
• 1 tsp dried oregano flakes
• salt and black pepper to taste
• 2 TBS olive oil
• splash hot pepper sauce (I like the green Tabasco)
• 
  

To serve:

• 1/2 cup (60g) grated cheddar or jack cheese
• 2 spring onions, finely sliced
• sour cream

 

NOTES ON INGREDIENTS

• You can use any kind of potatoes you wish to use. Peel or not as desired. I like to use a good roasting potato such as a Russet, Yukon Gold, Maris Piper, or King Edward.
• I use North American style chili powder which has been mixed with other things such as oregano. It is not as ferocious as UK chili powder.
• Make sure you don't use onion or garlic salts.
• I use light olive oil.
• I like the Green Tabasco, but you can use any hot sauce you enjoy. Sriracha is nice.
• Make sure you use a cheese that will melt easily and stand up well to the other flavors. I used a medium cheddar.

 

HOW TO MAKE ROASTED POTATO NACHOS

These are a really simple make. 

1. Preheat the oven to 220*C/425*F/ gas mark 7. Line a baking tray with aluminum foil. Spray with non-stick baking spray. Set aside. (Alternately you can brush the tray with butter or oil.)
2. Toss the Potatoes into a bowl along with the seasonings, oil and hot pepper sauce. Mix everything well together. (I use my hands to do this so that all of the potatoes get coated evenly.)
3. Tip out onto the baking sheet. Spread them out evenly. (Make a nice even layer so that they can all crisp up.)
4. Bake for 10 minutes. Remove from the oven and flip the potatoes over. (I use a spatula for this and spread them out evenly again.)
5. Return to the oven and roast for a further 10 minutes. They should be tender by then. (The tip of a knife should insert easily.)
6. Sprinkle with the cheese and return to the oven only long enough for the cheese to melt. (Don't let the cheese get browned.)
7. Sprinkle with the spring onions and serve immediately with sour cream if desired. (You can add any toppings or additions that you enjoy.)

 

FUN FACTS ABOUT POTATOES

I used to think a potato was a potato was a potato.   I came to learn later in life, and after much experience, that all potatoes are not the same. I have also learned that certain potatoes are better for certain preparations than others. 

 

With some 4000 different varieties of potatoes available worldwide at any given time, it's easy to see where someone could be quite confused when it comes to potatoes and their uses.

There are basically only two main category of potatoes, with only a few exceptions . . . floury potatoes, and waxy potatoes.

Floury potatoes (also called mealy potatoes) are  high in starch with a low water content.  These tend to be older and larger and become almost fluffy when cooked.  These are the best for roasting, baking, mashing and chipping.  They tend to break up easily when boiled, so aren't really suitable to prepare just as boiled potatoes. 

Waxy potatoes are much lower in starch, with a higher water content.  They are firm in texture and normally have a shiny skin.  They tend to keep their shape when cooked, which makes them an excellent choice for boiling, making salads, sautéing or using in gratins.

Potatoes are also classified as being new or old.  You will find most new potatoes are best in salads and the like, but old potatoes are much better for mashing.

Potatoes don't like light or cold, so are best stored in a cool dark place, but not in the refrigerator.  

 

FREQUENTLY ASKED QUESTIONS

CAN I LEAVE THE SKINS ON FOR THIS RECIPE?

 

Yes! You can make these with the skins on or off — both versions are delicious. Keeping the skins adds great texture and flavor.

WHAT KIND OF CHILI POWDER SHOULD I USE?

Use North American-style mild chili powder. The UK version is pure ground chili and far too strong in the same quantity — it can overwhelm the dish. If that’s all you have, reduce it significantly to taste.

CAN I ADJUST THE SPICE LEVEL?

Absolutely. Reduce the chili powder or omit the hot sauce for a milder version. Add extra chili or a hotter sauce if you like more heat. The recipe is very flexible.

HOW CAN I MAKE SURE THE POTATOES GET CRISPY?

Spread them out in a single layer on a lined baking sheet and roast at a high temperature, flipping halfway through. This ensures they crisp up beautifully on the outside while staying tender inside.

CAN I ADD EXTRA TOPPINGS?

Yes! While you serve them simply with cheese, spring onions, and sour cream, you note that toppings like guacamole are fabulous too. Feel free to add jalapeños, salsa, olives, or anything you’d put on regular nachos.

DO THESE WORK AS A MAIN DISH OR JUST A SIDE?

They work beautifully as either. I often serve them as a side dish, but they’re hearty enough to enjoy on their own with extra toppings. 

CAN I DOUBLE OR TRIPLE THE RECIPE?

Yes — the recipe is written for two people but can easily be multiplied. Just make sure to use extra baking sheets so the potatoes stay in a single layer.

WHAT KIND OF CHEESE WORKS BEST?

Cheddar or Monterey Jack melt beautifully and add great flavor. Use whichever you prefer — both are highly recommended in the recipe.

 

 

A FEW OTHER POTATO DISHES TO ENJOY

The potato is my favorite vegetable. It's so delicious and versatile. Here are a few other options for cooking them that you might also enjoy!

TWICE BAKED POTATOES - The ultimate cozy, thrifty comfort food — fluffy baked potato scooped out and mashed with butter, milk, seasoning, and sautéed vegetables, then tucked back into their crispy skins and baked again until golden and bubbling. They’re a brilliant way to use up leftover veg and cheese, turning simple ingredients into something deeply satisfying and incredibly tasty. A humble, hearty dish that proves nothing needs to go to waste — and everything can be delicious.

POTATOES O'BRIAN - A simple, homey, and wonderfully comforting skillet dish made from diced raw potatoes fried until golden, cooked together with onion and colorful red or green peppers for a touch of sweetness and brightness. Lightly seasoned with salt, pepper, and a sprinkle of paprika for warmth and color, they fry up into a rustic potato hash that’s crisp on the outside, tender inside, and incredibly flavorful. An easy, forgiving side that goes with absolutely anything — and tastes even better reheated the next day.

 

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Yield: Serves two

Author: Marie Rayner

Roasted Potato Nachos

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

This serves two people, but can easily be multiplied to serve more. What can I say other than that these are absolutely flippin' delicious!  

Ingredients

For the potatoes:

• 4 medium potatoes, peeled, (or not) and cut into 1 inch cubes
• 2 tsp mild chili powder (don't use full strength unadulterated chili powder to this amount, it will be far too strong. If that is all you have, cut it back accordingly)
• 1/4 tsp each ground cumin, ground coriander, garlic granules, onion granules
• 1 tsp dried oregano flakes
• salt and black pepper to taste
• 2 TBS olive oil
• splash hot pepper sauce (I like the green Tabasco)

To serve:

• 1/2 cup (60g) grated cheddar or jack cheese
• 2 spring onions, finely sliced
• sour cream

Instructions

1. Preheat the oven to 220*C/425*F/ gas mark 7. Line a baking tray with aluminium foil. Spray with non-stick baking spray. Set aside.
2. Toss the Potatoes into a bowl along with the seasonings, oil and hot pepper sauce. Mix everything well together.
3. Tip out onto the baking sheet. Spread them out evenly.
4. Bake for 10 minutes. Remove from the oven and flip the potatoes over.
5. Return to the oven and roast for a further 10 minutes. They should be tender by then.
6. Sprinkle with the cheese and return to the oven only long enough for the cheese to melt.
7. Sprinkle with the spring onions and serve immediately with sour cream if desired.

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