Just when you thought nachos couldn’t get any better…
Have you ever tried sweet potato nachos? They’re pretty good, I won’t lie. But potato gem nachos? Oooft. When you replace corn chips with potato gems in your nachos… Magical things start to happen. Alohomora those mouths, little boos. Your tastebuds are about to embark on a Hogwarts Express journey to taste explosion-ville. All aboard y’all… We’re about to take EVERYTHING from the trolley.*
(* Reference to Harry Potter, obviously. Remember? On the Hogwarts Express when the trolley lady comes to Harry and Ron’s seats in the Philosopher’s Stone and she’s all, "Anything from the trolley, dears?!" And Harry’s like, "Yeah boo, I just inherited a buttload of galleons. GIMME DEM BERTIE BOTS EVERY FLAVOUR BEANS, YO.")
These nachos combine two of my favourite cuisines: Mexican and potatoes. Yes, potatoes obviously have their own food group and cuisine because they are so diggity darn delish. You’re crazy if you don’t agree, little buns. Potatoes are my life.
Weren’t you guys just in love with potato gems when you were little? I attribute much of my chubby bubby primary school physique to them. We had some great times!
I’d actually forgot all about them until recently! Alpal and I went to our friends house for dinner the other weekend and they had this amazing hot pot situation set up. There were all of these delicious add-ins like dumplings, veggies and noodles… And what I thought were potato gems. Turns out it was tofu and I’m whiter than I thought. But I haven’t been able to get those crunchy, yet pillowy gems of goodness out of my brain since!
So, Alpal suggested having them for lunch today. Even though both of us would be totally okay with just eating them with some tomato sauce for a meal, I thought we should bulk it up a bit. And what better way to bulk up than nachos? Der?!
You have to try these immediately. I’ve never urged you guys to make anything I’ve put up before, but this recipe is a must.
Wingardium leviosa them into your mouths, you feel me?!
Potato Gem Nachos
This is a "recipe" in that there aren’t really specific quantities of ingredients. When you cook/bake with potatoes, you have to let your heart and tummy guide you!
– 1 packet of potato gems
– 500g mince (we used beef but any kind will work)
– 1/2 tsp each of cumin, garlic powder, onion powder, paprika and sea salt
– Storebought salsa (I always use Mission’s chipotle and black bean salsa because it’s SO GOOD)
– Grated cheese (a blend of cheddar, mozerella and parmesan is ideal: give me all of the cheeses, pleases!)
– Guacamole, sour cream and spring onions, to serve
Start by preheating your oven and lining two baking trays with baking paper. Cook the potato gems according to packet instructions. (Don’t worry if you don’t use all of them, you can keep the rest for breakfast tomorrow… Der.)
While your tots are popping, get started on your mince. Heat about a tablespoon of extra virgin olive oil in a large frying pan over medium heat. Add the mince, using a fork to break it up into little pieces. When it’s almost cooked through, add the spices, salt and 3-4 tablespoons salsa. Set aside.*
Once the gems are lovely and crispy, start to assemble your nachos! Place a layer of gems at the bottom of a ovenproof baking dish, followed by a sprinkling (or plonking) of cheese. Add a few spoonfuls of mince on top, followed by some more salsa and a whole lot of grated cheese. Pop it back in the oven for about 10 minutes, or until the cheese is bubbly and melty and begging you to shovel it into your face!
Top with guacamole, sour cream and spring onions and enjoy straight from the dish.
*You’ll have leftover mince for other delicious meals, raise the roof!