Super Crispy Irish Nachos Recipe

I have a long history with nachos. The kind where I say I will just have a few, then suddenly I am staring at an empty tray and wondering who helped me eat them. Spoiler. It was me.

These Irish nachos changed my snack game the first time I made them. Instead of tortilla chips, I use thin slices of potato that get roasted until the edges are deeply golden and crisp. They hold toppings better, they taste heartier, and honestly they feel a little more satisfying.

This is not some traditional Irish dish. It is more like pub food with a playful twist, the kind of thing you order while watching a game or hanging out with friends. That is exactly the energy I want when I make them at home.

The magic is in the contrast. Crispy potatoes. Melted cheese. Salty bacon. Cool sour cream. A little bite from green onions. Every layer matters, and when you get it right, it is completely addictive.

What Makes These Different From Regular Nachos

Potatoes behave differently than chips. They need time. They need space. And they absolutely demand that you treat them right if you want that shatteringly crisp texture.

I learned this the hard way the first time I rushed them. I crowded the pan, skipped drying them properly, and ended up with soft potato slices that tasted fine but did not have that wow factor. Now I slow down, and it makes all the difference.

Another thing I love is how customizable they are. I have made these for casual dinners, game nights, and even as a side dish when I wanted something more fun than roasted potatoes. They always fit in.

Also, people who say they are not “nacho people” somehow still eat these. That tells you everything.

Ingredients I Used for the Recipe

• 4 Idaho or Russet potatoes, scrubbed and sliced about 1/4 inch thick. These are the base and get beautifully crisp because they are starchy and low in moisture.
• 2 tablespoons olive oil. Helps the potatoes roast evenly and gives that golden finish.
• 1/2 teaspoon dried rosemary, crushed. Adds a subtle earthy flavor that makes the potatoes taste extra special.
• 1/2 teaspoon dried thyme, crushed. Brings a savory note that pairs really well with cheese and bacon.
• Salt and pepper to taste. Essential for bringing out all the flavors.
• 1 cup sharp cheddar cheese, finely shredded. Melts into every crevice and gives that classic nacho feel with a stronger flavor.
• 6 slices bacon, cooked crisp and chopped. Adds crunch and smoky saltiness that balances the potatoes.
• 2 green onions, minced. Freshness and a little bite to cut through the richness.
• Sour cream and salsa, if desired. I like the cool creaminess against the hot potatoes.

How to make Irish Nachos Recipe?

Step 1 – Preheat and Get Ready

I start by preheating the oven to 450°F. A hot oven is key because that initial blast of heat helps the potatoes crisp instead of steam.

I also line my baking sheet with foil or parchment. This is not just for cleanup. It keeps the potatoes from sticking and makes life easier later.

Step 2 – Slice the Potatoes Evenly

I slice the potatoes into rounds about 1/4 inch thick. Keeping them uniform matters more than people think. If some are thick and some thin, half will burn while the rest stay soft.

When I am being careful, I use a mandoline. When I am not, I just take my time with a knife and try to stay consistent.

Step 3 – Soak the Potatoes

I soak the slices in cold water for about 30 minutes. This pulls out excess starch, which is the secret to getting that crispy texture instead of a gummy one.

I used to skip this step when I felt impatient. Every single time I regretted it.

Step 4 – Dry Them Really Well

After soaking, I pat the potatoes completely dry with paper towels. Any leftover moisture will sabotage the crisping process.

This step feels tedious, but it is the difference between roasted potatoes and nacho style potato chips.

Step 5 – Season and Coat

In a large bowl, I toss the potatoes with olive oil, rosemary, thyme, salt, and pepper. I make sure every slice gets lightly coated so they roast evenly.

The herbs give them that cozy, savory flavor that makes people ask what you added.

Step 6 – Bake Until Golden

I spread the potatoes in a single layer on the baking sheet. No overlapping. Crowding leads to steaming, which leads to sadness.

They bake for 20 minutes, then I flip them and bake another 20 minutes until they are crisp and golden around the edges.

Step 7 – Add the Toppings

I transfer the hot potatoes to an oven safe skillet or leave them right on the tray if I am feeling lazy. Then I sprinkle the shredded cheddar and chopped bacon over the top.

Back into the oven they go for about 3 to 5 minutes, just until the cheese melts into everything.

Step 8 – Finish and Serve

Once out of the oven, I scatter green onions over the top and add dollops of sour cream or salsa if I want that classic nacho vibe.

Serve immediately. These are at their absolute best while still hot and crispy.

Tips

Do not skip soaking the potatoes. I know it is annoying, but it is what creates that crispy texture everyone loves.

Drying them thoroughly matters just as much. Water is the enemy of browning.

Always arrange the slices in a single layer. If you need two pans, use two pans. I have tried squeezing them onto one before and it never works out.

Shred your own cheese if you can. Pre shredded cheese does not melt as smoothly, and the texture is noticeably different.

If you want extra color, broil for 1 to 2 minutes at the end. Just watch closely because it goes from perfect to burnt fast.

Use starchy potatoes like Russets. Waxy potatoes do not crisp the same way.

Cut the potatoes evenly so they cook at the same rate. This sounds small, but it changes everything.

How I Like to Serve These and Switch Them Up

I make these when I want something casual and comforting but still a little fun. They are perfect for game days, movie nights, or honestly just when I do not feel like making a full dinner.

Sometimes I add extras like jalapenos, diced onions, or even leftover corned beef if I have it in the fridge. That turns them into a full meal instead of just a snack.

There have been nights when I swapped the potatoes for waffle fries because that was what I had. Still good. Different, but good.

One of my favorite versions included a drizzle of warm cheese sauce along with the shredded cheddar. That was messy, over the top, and completely worth it.

These Irish nachos are the kind of recipe that feels relaxed. You can adjust them based on what you like, what you have, or how hungry everyone is. There is no pressure to make them perfect.

What matters is getting those potatoes crispy, piling on toppings you love, and serving them while everyone is standing around the kitchen pretending they will only grab one.

That never happens. And honestly, that is the best part.