Crispy Potatoes with Nacho Cheese
This Crispy Potatoes with Nacho Cheese recipe takes everything we love about ballpark nachos and puts it on a pile of golden, crispy potatoes instead of tortilla chips. Crispy oven roasted potatoes get topped with warm nacho cheese and soy chorizo, creating the ultimate comfort food side dish or game day snack.
Ingredients
- 2 pounds potatoes peeled and cut in 1 inch cubes
- 1 tbsp sea salt for water
- 3 tbsp olive oil divided
- ½ tsp sea salt for potatoes
- ¼ tsp cracked black pepper
- 1 tsp cumin
- 1 tsp chili powder
- ¼ cup soy chorizo
- ½ cup nacho cheese dip or salsa con queso
- 2 tbsp green onions
Instructions
- Preheat the oven to 400°F.
- Add boiling water to a medium-large pot, enough to fill the pot about ½ to ⅔ of the way full. Set the pot on the stove over medium-high or high heat to keep the water hot. Add 1 tbsp salt to the boiling water, then carefully add the cut potatoes. Parboil the potatoes for 8 to 10 minutes. They should be soft on the outsides but not fully cooked on the insides.2 pounds potatoes, 1 tbsp sea salt
- Strain off the water and place the potatoes in a bowl, ideally one that has a lid. Let the potatoes steam off for a minute or two, then cover the bowl with the lid and shake them up so they get rough edges. (If you don’t have a lid, you can toss them roughly with a large spoon.)
- Toss the potatoes with 2 tbsp oil and spices (salt, pepper, cumin, and chili powder).2 tbsp olive oil, ½ tsp sea salt, ¼ tsp cracked black pepper, 1 tsp cumin, 1 tsp chili powder
- Spray or lightly brush a baking sheet with a tiny bit more olive oil, then distribute the potatoes on the sheet in one layer. Bake for 20-25 min, tossing halfway through.
- While potatoes are baking, cook the soy chorizo in a pan with 1 tbsp olive oil according to package directions (about 5-7 minutes or until slightly toasted and cooked through).1 tbsp olive oil, ¼ cup soy chorizo
- Warm up the cheese dip in the microwave in a microwave safe dish, or place in a pot on the stove over medium-low heat.½ cup nacho cheese dip or salsa con queso
- Remove the potatoes from the oven and place them in a serving dish. Cover them with cheese dip, soy chorizo, and green onions.2 tbsp green onions
Notes
- Add the potatoes to boiling water instead of cold water. This will partially cook the outsides but not the insides.
- Don’t skip the roughing up part. Shaking or mixing up the potatoes in a bowl helps them get rough and crisp up in the oven.
- Avoid using parchment paper to make sure they get super golden and crispy on the outside.
- Let the potatoes cool slightly before covering them in cheese sauce. This helps them crisp up a little more on the outside.