Facebook0Pin0Reddit0Email0Print0 A platter of Irish Nachos is pub food at its finest.Snack on the best parts of a loaded baked potato and Tex-Mex nachos all in one bite.Table of ContentsIngredient notesStep-by-step instructionsRecipe tips and variationsIrish Nachos (Potato Nachos) RecipeIngredient notes Potatoes: Opt for starchy potatoes like Russets so they’re sturdy enough to slice, cook, and hold toppings.

For even cooking, cut into slices of equal thickness (I suggest using a mandolin).White vinegar: Parboil the potato slices in water and 2 tablespoons of vinegar.The acid will help the potato slices hold their shape while cooking.Bacon: Crisp it up in a skillet or on the stove; here’s how to fry bacon perfectly.Scallions: You could also substitute chives, dill, or your other favorite herbs.Jalapeño: If you want to use this but are seeking a slightly less spicy option, remove the ribs and seeds before slicing; that’s where most of the heat is.Step-by-step instructions Use a mandolin (or knife if you don’t have this tool) to slice 1/4-inch thick pieces of potato.Rinse slices under cold water, then store in a large bowl of water as you finish slicing the rest of the potatoes.

Drain the potatoes.In a large saucepan over high heat, combine 2 tablespoons of white vinegar and 2 quarts water; bring to a boil. Add potatoes and cook for 5 minutes.Drain well and spread in a single layer on rimmed baking sheets lined with paper towels.

Allow the p

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