Loaded Crispy Smashed Potato Nachos
These crispy smashed potato nachos take everything you love about classic nachos and make them even better. Instead of soggy tortilla chips, golden smashed baby potatoes form the crunchy base. They’re roasted until crisp on the outside and fluffy in the center, then layered with melted cheese, tangy pickled jalapeños, fresh salsa, and creamy sour cream. Perfect for sharing, these nachos hold up under toppings so every bite stays crunchy and full of flavor. Whether it’s game day, a party, or just a fun weeknight snack, this recipe is guaranteed to impress.
Ingredients
Smashed Potatoes
- 800g (1.7lb) - Baby Potatoes
- 2 Tbsp (40ml) Olive Oil
- 1 ½ tsp (6g) - Smoked Paprika
- 1 tsp (4g) - Garlic Powder
- Salt & Cracked Black Pepper
Nacho Topping
- 120g (4oz) - Mozzarella Cheese, Grated
- 100g (3.5oz) - Cheddar Cheese, Grated
- 100g (3.5oz) - Salsa of Choice
- 1-2 - Avocados, Smashed
- ½ - Lime, Juiced
- Sour Cream
- Pickled Jalapeños
- Spring Onions, Sliced
Extra Toppings
- Coriander (Cilantro)
- Pickled Onions
- Hot Sauce
Instructions
Boil The Potatoes
- Add the potatoes to a large pot of salted water. Bring to a boil and cook 15–18 minutes, until just fork-tender. Drain well and allow them to steam dry for 2–3 minutes.
Smash
- Preheat oven to 220°C (425°F). Line a large baking tray with parchment. Place potatoes on the tray and, using the base of a glass or jar, press each to about 1 cm (½ inch) thick.
Season & Roast
- In a small bowl, combine smoked paprika, garlic powder, salt, and pepper. Drizzle potatoes evenly with olive oil, then sprinkle the mixed seasoning across the tray. Toss gently to coat. Roast for 25–30 minutes, flipping halfway, until crisp and golden on both sides.
Add Cheese
- Remove the tray and scatter the mozzarella and cheddar evenly. Return to the oven for 5–7 minutes, until cheese is melted and bubbling.
Top & Finish
- Spoon over salsa and smashed avocado. Drizzle with sour cream, scatter pickled jalapeños and spring onions. Optional: coriander, pickled onions, or hot sauce.
Serving & Removing From Tray
- Use a thin metal spatula or fish slice to lift portions without breaking them. Serve directly on the tray for casual sharing, or transfer carefully to a platter. Best eaten straight away while hot and crisp.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Storage Instructions
Allow nachos to cool completely before storing. Place toppings and potatoes separately for best results. Store the smashed potatoes in an airtight container in the fridge for up to 3 days. Fresh toppings (like salsa, jalapeños, and sour cream) should be stored separately in containers.
Reheating Instructions
To reheat the potatoes, place them on a lined baking tray and bake at 180°C (350°F) for 10–12 minutes until hot and crispy again. Re-assemble with cheese and toppings just before serving for the best crunch and freshness.
Watch How To Make The Recipe
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