POTATO NACHOS

I know what you’re thinking: those aren’t nachos. But hear me out.

I’ve been leaning into potatoes a lot more lately. As a carb, they’re wildly underrated. I love the idea of using them in place of rice or wheat, which is how this slightly chaotic, very satisfying plate of potato nachos came to be.

They’re made with thinly sliced potatoes, roasted in the oven until they get chip-adjacent. Not quite crisps, not quite fries, but sturdy enough to carry a chipotle bean sauce, fresh salsa, melted cheddar, and blobs of guacamole without collapsing under pressure. Honestly, they do a fabulous job of standing in for tortilla chips.

It also happens to be a pretty balanced plate of food. Between the beans, salsa, guac, and potatoes, you get a good mix of protein, fiber, healthy fats, and complex carbs. Comforting, yes, but also quietly ticking the boxes, nutritionally.

It’s the kind of dish that works just as well on a weeknight as it does when you’ve got people over and need to feed them something warm and impressive-looking that didn’t take five hours to put together. This wasn’t a recipe I planned; it just made sense. And now it’s in heavy rotation.

You could go heavier on the cheese, throw on pickled onions, jalapeños, sour cream – whatever makes sense in your fridge at the time. But even as it is, it’s pretty great. That photo is exactly what it looks like: a giant, overstuffed, gloriously messy plate of comfort.

but really, it’s just a small celebration of the humble potato showing up for you in the best way possible. Call them nachos. Call them potato skins. Call them what you want. But just make them.