A platter of Irish Nachos is pub food at its finest; all the best parts of a loaded baked potato and Tex-Mex nacho ingredients come together in one glorious bite. This recipe is American fusion food at its best!
While by no means are Irish Nachos traditional Irish food, they’re still a wildly popular menu item across the country, and for good reason: potato nachos are just plain delicious. Go all out and fry the spuds up crisp, if you’re feeling decadent, or bake the potato nachos in the oven. They’ll be fabulous either way.
There are options down below that include frozen waffle fries and sweet potato nachos, too. Now, you have no excuse.
So save that bag of corn chips for another day! And unlike potato chip nachos, this yummy family recipe could actually count as dinner. Load Irish Nachos up with your squad’s favorite ingredients and you’ll have a hit on your hands every single time you make it.
Making Irish Nachos for the whole gang? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
How to Make Irish Nachos:
In order to make the crispiest potatoes, the spuds need some special handling after you slice them; give them a thorough rinse under cold running water and soak them in a big bowl of water. It’s a restaurant trick to get as much starch out of the potato as possible. It’s also one of the reasons why restaurants have such great fries.
Next comes the parboil. A little white vinegar is added to the cooking water. Vinegar helps the potatoes hold their shape during cooking. Since our goal is a firm, crispy chip, a little vinegar helps things along. During this step the potatoes are cooked for 5 minutes and patted dry with paper towels before frying.
Now it’s time to fry! In a large Dutch oven, heat the oil to 400 degrees. Lower the potatoes into the oil in batches, turning them over with a slotted spoon until they stop releasing bubbles; depending on the thickness of the slice, about 3-5 minutes.
Each batch of potatoes gets transferred to a paper towel-lined baking sheet and sprinkled with salt.
When all the potatoes are finished, you’re ready to rock and roll. Preheat your oven to 450 degrees, and arrange the potatoes on a serving platter, pie pan, or baking sheet. Whatever you use has to be oven safe.
Load the potatoes up with the cheese, bacon, and whatever other ingredient you’re using that could benefit from the oven’s heat. Bake until the cheese is bubbly.
Once the nachos are removed from the oven, dress them up with sour cream, scallions, tomato, and serve.
How to Make Irish Nachos with Frozen Waffle Fries:
The beauty of using frozen waffle fries to make potato nachos is that the first two cooking steps have been done by the manufacturer, so all you have to do is bake them up according to the instructions on the bag.
Once they’re baked, turn that oven up to 450 degrees, and go to nacho town.
How to Make Baked Irish Nachos:
If you’re not feeling like deep frying but you still need to make this recipe, here’s how to do it.
- Slice and soak the potatoes, as described in the recipe. You’ll also need to parboil the slices in water with a little vinegar.
- Preheat your oven to 425 degrees. Toss the potato slices in oil, salt and pepper, and arrange on a baking sheet in a single layer. Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes.
- Then turn the oven up to 450 degrees and proceed with the recipe as written.
How to Make Irish Nachos with Sweet Potatoes:
Sweet potatoes can go right into the oven without soaking or par boiling. Keep the skins on for extra fiber and vitamins!
- Preheat your oven to 425 degrees. Cut the sweet potatoes into 1/4″ rounds. Using a large bowl, toss the sweet potatoes in olive oil, then season with salt and pepper.
- Place the rounds on a large baking sheet. Be careful not to overcrowd them.
- Bake for 20 minutes, then use a spatula to gently flip the rounds. Bake for an additional 10 minutes or until sweet potatoes are crisp.
- Turn the oven up to 450 degrees and proceed with the nacho recipe as written.
Some Beautiful and Interesting Nacho Ingredients to Inspire You:
The sky’s the limit, so feel free to get fancy!
- cooked chorizo, shredded chicken, spicy ground turkey or ground beef, chopped pastrami or corned beef
- crumbled cheese, shredded cheese, or cheese sauce
- avocado, chopped cilantro, finely diced white onion, chopped olives, diced bell peppers, cooked beans, pickled jalapeños
- Salsa verde, your favorite hot sauce, pico de gallo, guacamole
Irish Nachos Recipe (Potato Nachos)
For the potatoes:
- 1 pound Russet potatoes sliced 1/4 of an inch thick on a mandolin slicer, rinsed under cold running water and stored in water
- 2 tablespoons white vinegar
- 2 quarts canola oil or peanut oil
- Kosher salt
For the nachos:
- 2 cups shredded cheddar cheese
- 4 slices bacon fried and chopped
- Sour cream for serving
- 1 large tomato chopped, for serving
- 4 scallions thinly sliced, for serving
- 1 jalapeño sliced, for serving (optional)
To make the potatoes:
- Drain potatoes. In a large saucepan over high heat, combine vinegar and 2 quarts water. Bring to a boil.
- Add potatoes and cook for 5 minutes. Drain well and spread in a single layer on rimmed baking sheets lined with paper towels. Dry five minutes.
- In a Dutch oven, large pot, or deep fryer, heat oil to 400 degrees. Add 1/2 of potato slices and cook, stirring and flipping constantly with wire mesh spider or slotted spoon, until potatoes release no more bubbles, about 3 to 5 minutes (smaller chips may cook faster than large ones and should be removed from the oil as they finish).
- Transfer potato slices to a rimmed baking sheet lined with paper towels, and sprinkle with salt. Repeat with remaining potato slices.
To make the nachos:
- Preheat oven to 450 degrees. Transfer potato slices to a broiler-proof pie plate or serving platter.
- Top with cheese and bacon. Bake until the cheese is hot and bubbly, about 3 minutes. Remove from oven and top with sour cream, tomato, scallions, and jalapeño slices, if using.