Nachos are usually served on tortilla chips, but this recipe uses crispy potatoes (Image: Getty Images)
sensation and professional chef Poppy O’Toole has won over millions of followers with her approachable, easy-to-follow and expert tips. In her book ‘Poppy Cooks: The Potato Book,’ she shares 101 mouthwatering recipes that highlight the versatility of the humble potato.
Combining her Michelin-star training with a laid-back charm, the chef, dubbed the “Potato Queen,” recently shared a for Smashed Potato Nachos. Using crunchy and a heap of fresh toppings, she recreates a crunchy classic. Easy to make, this delicious dish can be on the table and ready to serve in just 45 minutes.
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The social media sensation has been dubbed the ‘Potato Queen’ (Image: Getty Images)
Speaking about the potato and topping combo she said:”Hear me out. 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.”
Here’s how to make Poppy’s Smashed Potato Nachos at home:
Ingredients:
1.2kg Maris Piper potatoes, halved (no need to peel)Salt and black pepper
For the spiced oil
- One teaspoon smoked paprika
- One teaspoon garlic granules
- Two tablespoons olive oil
For the pickled red onions
- One red onion, finely sliced
- Juice of 3–4 limesPinch of caster sugar
To serve and garnish
- One ripe avocado½ red onion, finely diced
- Juice of 1 lime
- Small bunch of coriander leaves finely chopped
- Three slices of American processed cheesesplash of whole milk, or as needed
- Sour cream
- Sliced pickled
- Jalapeños
- Sliced red chilli
- Sliced spring onions
The ‘smashed’ potatoes make a great base for the nacho toppings (Image: Getty Images)
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Method:
1. 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.
2. Meanwhile, heat your oven to 200°C/180°C fan/400°F/Gas 6.
3. 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 go crispy.
4. 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.
5. Mix together the ingredients for the pickled red onions and leave them to soften and infuse for at least 10 minutes, then set aside.
Add fresh ingredients like avocado and pickled red onions (Image: Getty)
6. 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.
7. In a small microwaveable 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 is a little thick.
8. 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.