Red-skin potato nachos
4 to 6
Easy
15 minutes
45–50 minutes
Are you ready for crispy, golden potato nachos? Then we’ve got you covered. Woolworths’ red skin potato are roasted until soft inside and beautifully golden on the outside. Then, we’ve layered them with nduja sour cream, guacamole, pickled onions and jalapenos. A little spice, a little acidity, and a whole lot of flavour.
Ingredients
Method
- 800 g Woolworths red skin potatoes, washed and cut into wedges
- 3 T olive oil
- 1½ t fine salt
- 1 t freshly cracked black pepper
- 150 g mozzarella, grated Topping 1:
- 80–100 g Woolworths ‘nduja paste
- ½ cup sour cream
- 2 T fresh chives, finely chopped Topping 2:
- 1 cup guacamole
- ¼ cup fresh coriander Topping 3:
- ¼ cup pickled red onions
- 2 T sliced jalapeños
- ½ cup sour cream
Method
Ingredients
1. Preheat the oven to 180°C and line a large baking tray with baking paper.
2. Toss the potatoes with the olive oil, salt and pepper until evenly coated.
3. Place the potatoes on the tray in a single layer. Ro9. ast for 35 minutes, turning halfway through, until golden, crisp on the edges and tender.
4. Remove the tray from the oven and sprinkle the grated mozzarella evenly over the hot potatoes.
5. Return to the oven and bake for a further 5–10 minutes, or until the cheese is melted, bubbling and lightly golden.
6. Remove from the oven and divide the potatoes into three groups on the tray.
7. Dollop the ‘nduja over the first third, then spoon over the sour cream. Sprinkle with the chives.
8. Spoon the guacamole over the second third and top with the coriander.
9. Top the final third with the pickled red onions, sliced jalapeños and sour cream.
10. Serve immediately.
Recipe and production: Bianca Strydom
Food assistant: Chevonne Fourie
Videography: Romy Wilson
Photography: Shavan Rahim
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