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Crispy Smashed Potato Nachos

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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 3 People
Calories: 501kcal
Author: Chef Jack Ovens

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

Nutrition Facts
Crispy Smashed Potato Nachos
Amount per Serving
Calories
501
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
9
g
Cholesterol
 
59
mg
20
%
Sodium
 
427
mg
19
%
Potassium
 
1055
mg
30
%
Carbohydrates
 
43
g
14
%
Fiber
 
4.6
g
19
%
Sugar
 
6.5
g
7
%
Protein
 
18
g
36
%
Vitamin A
 
1104
IU
22
%
Vitamin C
 
116
mg
141
%
Calcium
 
399
mg
40
%
Iron
 
1.2
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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