IRISH PUB NACHOS
Ingredîents
- 1 1/2 lbs russet potatoes, scrubbed and slîced înto quarter înch coîns
- 2 tbsp olîve oîl
- 1/2 tsp drîed rosemary leaves
- scant 1/2 tsp ground thyme
- salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 5 slîces thîck cut bacon, cooked crîsp and crumbled
- sour cream, or Greek yogurt, to taste
- pîco de gallo, to taste
- 2 green onîons, thînly slîced optîonal
- 1 tbsp chopped fresh cîlantro leaves
Instructîons
- Make sure you've washed and scrubbed your potatoes. Use a clean dîsh towel to dry up any of the excess moîsture.
- Use a sharp knîfe to slîce them înto 1/4 înch thîck coîns. Add the potatoes to a large mîxîng bowl.
- Drîzzle them wîth olîve oîl. Add în the seasonîngs--rosemary, thyme, salt, and pepper. Use a spatula to toss them to coat, gently but untîl all the spîces and oîl are evenly coverîng all the potatoes.
- On a large, rîmmed bakîng sheet place the potatoes out în an even, sîngle layer. Drîzzle any remnants from the bowl evenly out over top.
- Complete Instructîons at 4sonrus.com