Hey, friends! Sorry I have been MIA for a few weeks now. I moved to San Francisco for my work. While I travel to the city almost daily, that’s the reason I don’t get lots of time to cook. But last weekend, my teammate invited me to the ‘Tacos of the World’ fiesta party at her place. And I couldn’t be more excited. I made these exotic ‘Potato Nachos’ with tropical Pico de Gallo 😁 My colleagues and here friends loved these nachos so much that I ended up getting a prize from Pottery Barn. I hope you’ll enjoy this recipe.
4 russet potatoes cut into slices about 1/8 thick. I used my judgment while slicing them with a knife.
5-7 tablespoons vegetable oil
1 1/2 tbsp salt
1 tbsp black pepper
2-3oz Shredded Colby-Jack cheese
3 tbsp chopped cilantro
2 tbsp chopped Green onions
*Pre-heat your oven to 425F.
*In a separate bowl, toss potatoes with oil, salt, and black pepper.
*In a 7X11 inch deep glass dish, arrange the potato slices in a single layer stacking like a pyramid.
*Bake for about 30-45 minutes, and give these potatoes a stir gently every 15 minutes. After the first stir, mold in the cilantro and green onions.
*Sprinkle the potatoes with the cheese, and bake until the cheese bubbles.
*Serve bubbly hot with sour cream and some lime juice.
If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂
Thanks for stopping by lovelies!