Sheet Pan Potato Nachos
First there were tots, and now there's potatoes! While not revolutionary, these Sheet Pan Potato Nachos are freaking delicious, and so easy to put together. After roasting your seasoned taters, they're topped off with seasoned beans, melty cheddar, & then topped with your favourite nacho toppings. Super customizable. Keep that hot sauce handy y'all!
PREP TIME
25 minutes
COOK TIME
25 minutes
INGREDIENTS
17
Serves: 4
Ingredients
- 5 cups5 cups5 cups Yellow Potatoes, Scrubbed and chopped in to large chunks
- 0.25 cup0.25 cup0.25 cup Extra Virgin Olive Oil
- 2 tsp2 tsp2 tsp Tex Mex Seasoning
- 1 tsp1 tsp1 tsp Garlic Powder
- 1 tsp1 tsp1 tsp Onion Powder
- 1 tsp1 tsp1 tsp Kashmiri Chili Powder, Sub Mexican Chili if needed
- 1 whole1 whole1 whole Red Pepper Flakes, Desired amount
- 528 ml528 ml528 ml Pinto Beans, I use La Costena Seasoned Mexican Beans
- 1 cup1 cup1 cup Aged Cheddar Cheese, Marble, shredded
- 1 whole1 whole1 whole Roma Tomato, seeded & diced
- 3 whole3 whole3 whole Green Onion (Scallion), sliced
- 0.5 whole0.5 whole0.5 whole Red Onion, small red onion, diced
- 1 whole1 whole1 whole Jalapeño Pepper, sliced
- 1 whole1 whole1 whole Sriracha Mayonnaise, Any spicy mayo
- 1 whole1 whole1 whole Salsa Verde
- 1 whole1 whole1 whole Himalayan Pink Salt, To Taste
- 1 whole1 whole1 whole Hot Sauce, I'm obsessed with Valentina Super hot
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 425 F
- Add your taters to a mixing bowl along with the EVOO, Tex-Mex, garlic & onion powders, kashmiri, and as much pepper flakes as you can handle. Toss everything together until coated & transfer your taters to a parchment lined baking sheet. Season the tray generously with salt. Bake your taters about 25 - 30 minutes, flipping a couple of times until they're nice and crisp outside, and tender inside. Taste for salt and season again if needed.
- In the meantime, add your beans to a small, covered pot set to medium low. Once heated thoroughly, reduce the temp to low and leave covered.
- Once your taters are ready, transfer the tray carefully to a wire cooling rack. Using a slotted spoon, spoon your hot beans around the tray followed by sprinkling your aged marble all over. Return the tray to the oven for a couple of minutes until the cheese is melty. Transfer the tray back to your wire rack.
- Now, it's time to garnish. Start by drizzling the tray with spicy mayo and green salsa. Sprinkle your red & green onions around the tray followed by your diced tomatoes and sliced jalapenos. Finish with a few dashes of your favourite hot sauce (I love my Valentina Super Hot) and that's it. Everyone can tuck right in to the tray! ENJOY!
- Pack any remaining toppings / beans in airtight containers in the fridge.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Gluten Free Grain Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 753 |
| Fat: | 37 g |
| Carbohydrates: | 80 g |
| Protein: | 29 g |
| Cholesterol: | 3 g |
| Sodium: | 951 mg |
| Fiber: | 16 g |
| Sugars: | 7 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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