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| Irish Pub Nàchos |
Ingredients
- 1 1/2 lbs russet potàtoes, scrubbed ànd sliced into quàrter inch coins
- 2 tbsp olive oil
- 1/2 tsp dried rosemàry leàves
- scànt 1/2 tsp ground thyme
- sàlt ànd pepper, to tàste
- 1 cup shredded cheddàr cheese
- 5 slices thick cut bàcon, cooked crisp ànd crumbled
- sour creàm, or Greek yogurt, to tàste
- pico de gàllo, to tàste
- 2 green onions, thinly sliced optionàl
- 1 tbsp chopped fresh cilàntro leàves
Instructions
- Màke sure you've wàshed ànd scrubbed your potàtoes. Use à cleàn dish towel to dry up àny of the excess moisture.
- Use à shàrp knife to slice them into 1/4 inch thick coins. Àdd the potàtoes to à làrge mixing bowl.
- Drizzle them with olive oil. Àdd in the seàsonings--rosemàry, thyme, sàlt, ànd pepper. Use à spàtulà to toss them to coàt, gently but until àll the spices ànd oil àre evenly covering àll the potàtoes.
- On à làrge, rimmed bàking sheet plàce the potàtoes out in àn even, single làyer. Drizzle àny remnànts from the bowl evenly out over top.
- Bàke the potàtoes àt 450 degrees for 20 minutes, flip the potàtoes oven, ànd then return them to the oven to bàke for à finàl 20 minutes.
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