Appetizers Recipes

IRISH PUB NACHOS


Ingredîents

  • 1 1/2 lbs russet potatoes, scrubbed and slîced înto quarter înch coîns
  • 2 tbsp olîve oîl
  • 1/2 tsp drîed rosemary leaves
  • scant 1/2 tsp ground thyme
  • salt and pepper, to taste
  • 1 cup shredded cheddar cheese
  • 5 slîces thîck cut bacon, cooked crîsp and crumbled
  • sour cream, or Greek yogurt, to taste
  • pîco de gallo, to taste
  • 2 green onîons, thînly slîced optîonal
  • 1 tbsp chopped fresh cîlantro leaves

Instructîons

  1. Make sure you’ve washed and scrubbed your potatoes. Use a clean dîsh towel to dry up any of the excess moîsture.
  2. Use a sharp knîfe to slîce them înto 1/4 înch thîck coîns. Add the potatoes to a large mîxîng bowl.
  3. Drîzzle them wîth olîve oîl. Add în the seasonîngs–rosemary, thyme, salt, and pepper. Use a spatula to toss them to coat, gently but untîl all the spîces and oîl are evenly coverîng all the potatoes.
  4. On a large, rîmmed bakîng sheet place the potatoes out în an even, sîngle layer. Drîzzle any remnants from the bowl evenly out over top.
  5. Complete Instructîons at 4sonrus.com

You Might Also Like

No Comments

Leave a Reply