This One Step Will Change Your Nachos Forever

By Chef Jack Ovens · 30 min

Ingredients

Instructions

1. Boil the baby potatoes in a large pot of salted water for 15-18 minutes until just fork-tender. Drain well and let them steam dry for 2-3 minutes.
2. Preheat the oven to 220°C (425°F) and line a large baking tray with parchment. Press each potato with the base of a glass to about 1 cm (1/2 inch) thick.
3. In a small bowl, mix 6 g smoked paprika, 4 g garlic powder, salt and pepper. Drizzle the potatoes with 30 ml olive oil, sprinkle the seasoning over the tray and toss gently to coat.
4. Roast for 25-30 minutes, flipping halfway, until crisp and golden on both sides.
5. Scatter 120 g grated mozzarella and 100 g grated cheddar over the potatoes. Return to the oven for 5-7 minutes, until melted and bubbling.
6. Spoon 100 g salsa and the smashed avocado (from 2 avocados) over the top, drizzle with sour cream, and scatter pickled jalapeños and sliced spring onions. Add coriander, pickled onions or hot sauce if you like.
7. Lift portions with a thin metal spatula, serving on the tray or transferring carefully to a platter, and eat while hot and crisp.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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