Potato Nachos

By Kristina Felix

Updated December 10, 2025

Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
Ready In
35 min
Rating
4(24)
Comments
Read comments

Crisp potatoes, crispier cheese and spicy-tart pickled jalapeños come together here for a riff on the classic three-ingredient dish. This version swaps tortilla chips for crispy potato coins, joined together by melted Cheddar which creates a crispy “costra” (cheesy crust) on the sheet pan. The briny jalapeño slices, a nod to the original, add a bright pop of acid and heat to already irresistible cheese-crusted potatoes. Have fun with the shapes of the nachos — cut them as you wish, as long as they’re about the same size as a tortilla chip.

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Ingredients

Yield:About 24 nachos

  • 1 tablespoon avocado or canola oil (or other oil with a high smoke point)

  • 2 medium or 3 small yellow potatoes, such as Yukon Gold, scrubbed

  • Kosher salt

  • 4 ounces yellow Cheddar 

  • 1 (12-ounce) jar sliced pickled jalapeños

Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)

4 grams carbs; 5 milligrams cholesterol; 42 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 1 gram fiber; 87 milligrams sodium; 2 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Arrange a rack in the middle position and heat oven to 400 degrees. Add 1 tablespoon oil to the center of a sheet pan. 

  2. Step 2

    Slice potatoes into ⅛-inch-thick coins with a sharp chef’s knife or mandoline and place on the sheet pan. Toss with the oil to coat, then arrange slices in a single layer without touching. Season with salt and bake for 10 minutes, until the potatoes are cooked through. 

  3. Step 3

    While the potatoes bake, shred the cheese on a box grater and set aside. 

  4. Step 4

    When the potatoes come out of the oven, flip them over, using a thin metal spatula if necessary, and arrange them in rows with some space in between each. Sprinkle the grated cheese evenly over the potatoes, making sure some of the cheese comes into direct contact with the sheet pan. Bake until most, if not all, of the cheese is melted and golden brown, 7 to 12 minutes. 

  5. Step 5

    Allow to cool enough so that you can remove the potatoes in one large segment, cemented together by crispy cheese, and place on a cutting board. Cut into bite-size shapes to your liking, cutting through cheese and potato if necessary. 

  6. Step 6

    Arrange potato nachos on a serving plate and top each piece with a jalapeño slice. Serve immediately or at room temperature.

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Ratings

4 out of 5
24 user ratings
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Comments

Blud

You could make these with literally anything you want. For example you could make dishrag nachos: cut up a dish rag, put cheese on it and bake. But then you’d have dishrag nachos not potato nachos. In your case they’d be potato chip nachos which would be different from the recipe because you’d be using deep fried salted potato chips as the base instead of thin sliced oven roaste Yukon gold potatoes.

Kylie M

@Blud I took your advice but substituted wood chips for the dish rags and now I have splinters in my mouth and one of my canines fell out. Zero stars.

Blud

I would use culinary parchment paper they’ll slide right off

Kya Tuvo

I made them, and they looked so good I wanted to taste it, just to be sure. I bit off some of the end. Yum! I needed to taste some more. And more! I never got to the cutting them up part, because I ate the whole thing for supper! What an easy way to cook potatoes, and with yummy cheese on top -- well, YOU just try to wait -- before you cut them up and serve to others! OTHERS: Cook your own nachos. This is so easy to make, even you could do it, so do.

Lara

I made these as written. Season the potatoes at the beginning, and add more cheese than you think you’ll need. They’re ok for a snack. You could make them with chips, but then you’d have to call them “nachos.”

jlhpisces

@Bonnie Those are potatoes.

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