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Who doesn't love Mexican nachos, with their melting cheddar, bacon, spicy sauce and fresh cilantro? And for a change, replace traditional potato chips with smashed potatoes that are as crisp as they are melt-in-your-mouth. Believe me, you won't regret it! An explosion of flavors guaranteed…
💙Why you'll love them
- Incredible texture - the contrast between the crispy potatoes and the melting cheddar is simply delicious.
- Balanced flavors - the bacon adds a salty, smoky note, the Greek yogurt a touch of freshness, and the lime a hint of acidity.
- Easy to prepare - this recipe requires just a few simple ingredients.
- Perfect for sharing - a convivial dish to share with friends or when entertaining family.
Table des matières
🇲🇽For Mexican food lovers
🍗Notes on ingredients
You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes.
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Parmesan cheese - buy it in blocks and grate it at the last minute if you can, it's so much better!
🌶️Variations
Feel free to change this recipe to go with your tastes. I suggest several options:
- Spicy - add sliced jalapeños or a pinch of cayenne pepper for a spicy touch.
- More vegetables - add colorful peppers, red onions or cherry tomatoes for added freshness and color.
- More protein - add shredded chicken, black beans or ground beef for a complete dish.
- Vegan - replace cheddar with vegan cheese and bacon with vegan bacon. Use plant-based Greek yoghurt to keep the same creaminess.
- Dairy-free - Make sure the cheddar and Greek yogurt are lactose-free.
This recipe has not been tested using any other substitutions. If you do try substituting ingredients, it may not turn out as it's meant to. Please leave a comment below letting me know if it worked out!
✨How to make these Smashed potatoes Mexican-style nachos?
Recipe details and quantities are in the recipe card below.
- Place the potatoes in a pot of boiling water and cook for 20 minutes.
- Meanwhile, mix the pressed garlic, freshly grated Parmesan, salt, zaatar and pepper with the melted soft butter.
- Drain the potatoes and dry as much as possible with a clean kitchen towel.
- Preheat your oven to 390°F/200°C. Place your potatoes on a baking tray lined with parchment paper and mash each one with a glass. Add the mixture to each potato.
- Bake in the oven for 25-30 minutes (until golden brown), then add the cheddar cheese and leave to melt in the oven for 5 minutes.
- Add the Greek yogurt, bacon cut into small pieces, Sriracha sauce (or any hot sauce), lime juice and wedges, and chopped chives.
👩🏻🍳Chef's tips
- No need to peel your potatoes (get some organic) - the skin is not only tasty and nutritious, but also crispy.
- Potatoes must be thoroughly cooked in water before being mashed, otherwise they may fall apart. To check that they're cooked through, stick a knife in them: if it goes in smoothly and they're tender, they're done.
- Double cooking is crucial - it's what makes these smashed potatoes so melt-in-the-mouth on the inside and crispy on the outside. So we start by cooking them in water and then in the oven.
- For even crispier smashed potatoes, be sure to dry them well before mashing.
💡Frequently Asked Questions
Serve these smashed potatoes with a crisp green salad or grilled vegetables.
Use it to garnish tacos or quesadillas the next day.
❄️Storage
- Store - in an airtight container in the fridge for up to 3 days.
- Reheat - reheat in the oven at 355°F/180°C for about 10 minutes until hot and crisp.
If you make these smashed potatoes it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Smashed potatoes Mexican-style nachos
Ingredients
- 1 pint baby potatoes
- 2 small garlic cloves
- ½ cup Parmesan cheese freshly grated
- ½ teaspoon zaatar
- salt to taste
- black pepper to taste
- ¼ cup unsalted butter
- ½ cup grated cheddar cheese
- 2 tablespoons Greek yogurt
- 2 oz bacon cooked
- 1 tablespoon Sriracha sauce or more, according to your tastes
- 1 lime
- a few cilantro leaves fresh
Instructions
- Place the potatoes in a pot of boiling water and cook for 20 minutes.
- Meanwhile, mix the pressed garlic, freshly grated Parmesan, salt, zaatar and pepper with the melted soft butter.
- Drain the potatoes and dry as much as possible with a clean kitchen towel.
- Preheat your oven to 390°F/200°C. Place your potatoes on a baking tray lined with parchment paper and mash each one with a glass. Add the mixture to each potato.
- Bake in the oven for 25-30 minutes (until golden brown), then add the cheddar cheese and leave to melt in the oven for 5 minutes.
- Add the Greek yogurt, bacon cut into small pieces, Sriracha sauce (or any hot sauce), lime juice and wedges, and chopped chives.
Notes
- Store - in an airtight container in the fridge for up to 3 days.
- Reheat - reheat in the oven at 355°F/180°C for about 10 minutes until hot and crisp.
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