Idaho® Potato Nachos with Smoked Salmon

Ingredients:

  • 10 medium Idaho® potatoes
  • 1/3 cup olive oil
  • 20 ounce can white beans, drained and rinsed
  • 1/4 cup sour cream
  • 24 slices (approximately 1 pound) smoked salmon, chopped
  • 2-3 jalapenos, seeds removed, then diced
  • 1 small red onion, diced
  • 12 large green olives, chopped
  • 1 cup crushed tortilla chips
  • 1 cup Cotija cheese
  • 1/4 cup cilantro leaves, chopped
  • 1 lime
  • 6-8 red radishes, julienned
  • Salt and pepper, to taste

Directions:

  1. Cut the potatoes lengthwise into 1/4-inch thick slices. Toss the potatoes in a large bowl with a couple of tablespoons of the olive oil. (The remainder of the oil will be used later.) Season potatoes lightly with salt and pepper. Lay the potatoes out in a single layer on baking sheets. Bake in the oven (350 degrees) for approximately 10-12 minutes, until tender and golden brown. Set aside to cool
  2. Place beans and sour cream into a food processor. Pulse machine 8-10 times to lightly mash up the beans. Transfer beans to a bowl. Stir in the salmon, jalapenos, onions, olives and tortilla chips. Season to taste with salt and pepper. Set aside.
  3. Place two large ovenproof sauté pans over high heat and add a bit of the remaining olive oil to both pans and sauté potatoes on one side until very crisp. Turn potatoes over and top each “potato nacho” with a heaping tablespoon of the salmon bean mixture. Sprinkle the cotija cheese over the top of the nachos and place sauté pans into the oven. Cook for 3-4 minutes until hot and the cheese is melted. Remove potatoes to a platter, top each with cilantro and radishes. Squeeze lime juice over the top and serve immediately.
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Yield: 8-10 Servings

Source:
Greg Hardesty
Recess and Room Four
Indianapolis, IN

Photo Credit:
Zoe Cauvel
(Recipe Photo Contest Winner)

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