Nachos! With potatoes!
I know I’ve done it before, but you loved it oh so much, so I’m doing it again. This time, we’ve kept things super simple, but we’re still embracing the same ethos. Potato nachos can be healthy nachos. Clean eating nachos. All the things that nachos usually aren’t.
They also address the fact that in the UK, proper decent tortilla chips (as in, not just plain Doritos) have always been a little hard to come by (although some excellent ones are starting to pop up including the Kettle chips brand!).
But you know what is easy and cheap to source on these shores?
And potatoes lend your plate of nachos a more substantial feel to them. They make a meal out of nachos. I guess you already know how I feel about entirely potato based dinners. They are a-OK.
Anyway, regardless of whether they are potato or chip based, nachos can be a lot of work with all the different toppings you need to prepare (and if you go down the potato nacho route, you have all the work to do preparing the potato rounds too). So while a big plate of loaded nachos with multiple toppings is a beautiful thing, these stripped-back nachos are a little more achievable when time is limited.
The avocado salsa is sort of a two-in-one solution, covering your guacamole and salsa needs at the same time. There’s no chopping involved since it’s made in a food processor with the whole tomato. A little light yogurt joins the party, and some fresh chives are the perfect finish.
Lots of fresh flavours, lots of moisture. I really loved this more minimal style of potato nacho. It doesn’t always replace the towering plates with multiple toppings, but sometimes the lightness and simplicity hits the spot.