Salt Crusted Potato Nachos
If I had to choose my last meal it would be nachos. It is truly my favorite food. These potato nachos are a close second to the traditional tortilla chip nachos, and if you make these at a party you’ll be the hero. It sounds a bit strange to add so much salt to the water, but you must allow all the water to evaporate, giving the potatoes a salty coating. Cover them with your favorite nacho toppings and watch them disappear in minutes!
Ingredients
Serves 6-8 as an appetizer or 2 as a meal
2 pounds evenly sized new potatoes or fingerling potatoes
2 tablespoons sea salt
1 1/2 cups grated Cheddar cheese
1 cup black bean salsa (home-made or from a jar)
2 medium tomatoes, seeded and chopped
4 ounces fresh goat cheese, crumbled
1/2 cup sour cream
1/2 cup chopped cilantro
Process
To make potatoes, put the potatoes in a wide, shallow pan in which they fit in a single layer. Sprinkle potatoes with salt and add enough cold water to cover the potatoes. Bring to a boil and leave to boil rapidly until the water has evaporated. Preheat oven to 350 degrees. Test potatoes with tip of a knife to make sure they are cooked through. If not, add a bit more water and boil until it has evaporated. With a meat pounder or large spoon, gently “smash” each potato to give them a flatter surface for the toppings. Place potatoes in a shallow baking dish or ovenproof platter. Top with Cheddar cheese and place dish in oven. Cook for 8-10 minutes, until cheese is melted. Remove from oven and top with salsa, tomatoes, goat cheese, sour cream and cilantro.
note: you can add anything you want to these “nachos”, including shredded beef or chicken, tomato salsa, or different cheeses.
