Little Potato Irish Nachos are a fun twist on traditional tortilla nachos and are perfect for fall and game day. With roasted Little potatoes, crisp bacon and gooey cheese they are pure comfort food!
- Aluminum foil
- Two baking sheets
- 6 slices bacon
- 2 Tbsp olive oil
- 2 tsp fresh rosemary, chopped
- (To taste) kosher salt
- 1.5 lbs Little Potatoes, halved and quartered
- 1 cup Tex-Mex cheese blend, shredded
- 2 green onions, diced
- (To taste) sour cream
- (To taste) optional toppings like jalapeños or salsa
Preheat oven for 400 °F.
Line a baking sheet with foil and lay out bacon.
Take a second baking sheet and toss potatoes with olive oil, rosemary and salt to taste. Lay potatoes out with lots of space in between in a single layer.
Place both sheet pans in the oven. Turn the bacon after eight minutes, cook another eight minutes or until desired crispness. Watch that bacon doesn't burn and remove to paper towels when done. Crumble or slice into large dice when cooled.
Cook potatoes for 30 minutes, flipping after 25 minutes. Roast until golden brown.
Move potatoes closely together and top with cheese. Broil until melted.
Transfer to a serving dish with sour cream in the center.
Top with the bacon and green onion. Serve immediately.