Irish Potato Nachos

potato nachos on large white plate with can of Guinness and pot of cheese sauce blurred in background

5 from 1 vote

These nachos are made with crispy potato slices and doused in a Guinness cheese sauce. The ultimate indulgent finger food!

Prep Time10

Cook Time45

Total Time55

Course: Appetizer, Finger Food

Cuisine: American, Irish

Servings:

Author: Chris Collins

Cost: £2 / $2.50

Equipment

Sharp Knife & Chopping Board
Large Bowl (for soaking)
Deep Pot, Ladle & Kitchen Thermometer (for deep frying)
Large Pan & Tongs (for shallow frying)
Large Baking Tray (for baking)
Medium Pan or Pot & Whisk (for sauce)
Large Plate (for serving)
Wire Rack
Cheese Grater

Ingredients

Potatoes

2lb / 1kg Maris Pipers or Russets, sliced into 1/4" rounds
3-4 cups / 750ml-1litre Vegetable Oil (for deep frying)
1 cup / 250ml Vegetable Oil (for shallow frying)
2 1/2 tbsp Olive Oil (for baking)
Salt & Black Pepper, as needed

Guinness Cheese Sauce (makes big batch!)

3-4 cups / 300-400g Cheese, see notes
1 1/2 cups / 375ml Milk, at room temp
1/2 cup / 125ml Guinness
3 tbsp Butter
3 tbsp Flour
1 tsp Worcestershire Sauce
few drops of Hot Sauce (optional)
Salt & Black Pepper, to taste

Topping Ideas

Crispy Bacon, chopped
Red Onion, diced
Tomato, diced
Jalapeños, diced

Instructions

Prep Potatoes

Soak potato slices in a large bowl of cold water for as long as you have time for (20mins minimum). This is important to remove starch, which will result in the fries having a fluffier centre. Drain water away and thoroughly dry with a tea towel. This is really important to remove as much moisture as possible to help them crisp up.

Guinness Cheese Sauce

Whilst the spuds are soaking, in a medium sized pot or pan over medium heat melt 3 tbsp butter. Whisk in 3 tbsp flour until a paste forms then slowly add in 1/2 cup Guinness, whisking as you go to ensure no lumps form. Gradually pour in milk, again whisking as you go to ensure no lumps form. Once the sauce has thickened add Worcestershire sauce, hot sauce (optional) and salt & pepper to taste. Turn heat to low and start stirring in your cheese until thick and gloopy/cheesy. 4cups/400g will not only make the sauce more cheesy, but will make it slightly thicker. The sauce will thicken considerably as it rests.

Deep Fry (option 1)

Add 3-4cups oil in a suitably sized pot or deep pan and heat to 180C/350F. Fry the potatoes in batches until deep golden on the outside and soft through the inside, around 10-15mins. Rest on wire rack to drain off oil. Sprinkle both sides with a good pinch of salt and pepper as they rest. Try to keep the oil at a steady temp throughout and bring it back to 180C/350F between batches.

Shallow Fry (option 2)

Heat enough oil to coat the base of a large frying pan until sizzling, but not smoking (again, around 180C/350F works great). Place in potatoes and fry until deep golden on the outside and soft through the inside, turning once. Rest on wire rack to drain off oil. Sprinkle both sides with a good pinch of salt and pepper as they rest.

Bake (option 3)

Pre heat the oven to 200C/390F with the baking tray in there so it gets nice and hot. Coat potato slices in 2.5 tbsp olive oil and a hefty pinch of salt and pepper. Carefully space out the disks on the hot tray (try not to overlap, this will cause them to steam. They need direct contact with the pan) and place in the oven 30-40mins, or until golden and crunchy. I recommend taking out half way and flipping each potato. If they start charring at all before 20mins turn down the heat. Timings will depend on type and thickness of potatoes - just be vigilant.

Serve

Spread potato slices out on a large serving plate then drizzle with cheese sauce. Top with your favourite nacho toppings, then tuck in and enjoy!

Video

Notes

a) Can I make this with potato chips instead? - You sure can! Tortilla chips work great, or any kind of thick cut chip/crisp.

b) Cheese - In reality you can use any melty cheese you fancy. I usually go for a classic Cheddar, but Monterey Jack/Pepper Jack works nicely. Stay away from pre grated stuff or the sauce will go grainy.

c) Guinness - This obviously gives these nachos an Irish touch, but it also adds a gorgeous deep flavour to the cheese sauce. I'm personally not a fan of drinking Guinness, but actually really like it in this context. You can definitely taste it, but it's not completely overpowering.

d) Calories - based on baking the potatoes and no toppings. Shared between 5.

Nutrition