Potato Nachos (gluten-free, corn-free nachos)
Nachos are our favorite special Sunday dinner treat. Though here in Argentina it’s hard to find corn tortilla chips. Now and then we come across some in a store, and just as quickly they are gone. There are small flour tortillas for sale here- but since I don’t eat wheat, I certainly don’t want to make nacho chips out of them. I also know people who don’t eat corn or wheat. In which case, this recipe is for you!
As I’ve mentioned before, one of the great things about not having many foods ready-made, off the shelf is that I have learned to make everything from scratch.
Yes, putting corn chips in a pan is so easy... and I still do it when I can get some. However, we actually PREFER this version of nachos using potatoes. It’s a little more work, but oh-so-tasty.
I generally don't eat dairy. But this meal is one of my exceptions. These nachos are good even without cheese, but I do go for a little on mine. I don’t have an allergy to lactose- I just prefer not to load my body down with milk products, especially if they aren’t organic (which doesn’t exist in Argentina). Skipping the dairy products makes it so much easier to maintain my ideal body weight, and I feel lighter and more energetic in general.
That said, I don’t like to be rigid or afraid of food either. I firmly believe that the spirit in which you eat is often more important than the actual food. So I always envision my meals nourishing me and giving my cells exactly what they were needing.
(One thing I don't indulge in is guilt. If I chose to eat it, then it must’ve been the best thing for me at that time. Fear and guilt do not help.)
In this recipe I vary the types of potatoes I use. Waxy ‘new’ potatoes work well, as do the larger baking potatoes. I have also made this with potatoes cut into wedges or cubes. It still tastes delicious, but the sliced form feels more like nachos. Plus, the thin slices get crispier, which we prefer. However you cut the potatoes, these still aren’t finger-food. It's really a layered, baked, Mexican potato dish that we call ‘nachos’. :-)
I cook my own beans from scratch, but you can use canned. My husband doesn’t really like whole beans in meals (we all have our idiosyncracies!), so I blend them with some water into a thick puree. This also makes them easy to pour over the nachos. You can choose what you prefer (drained, whole beans, or pureed, refried-style).
I also make my own easy salsa, because jars of salsa are hard to come by in Argentina. (What isn't, right?) Feel free to use your favorite jar of salsa.
Usually I smash up the avocados with salt and lemon juice. You could also mix the avocado into the salsa to make an easy guacamole.
For the type of cheese: I recommend either a mozzarella, mild cheddar, or a gouda.
As you can tell, there’s lots of room for variety. My version goes like this: Roasted potatoes, pureed beans and cheese (an Argentine type that is similar to gouda), topped with fresh salsa, smashed avocado, and my husband puts pickled jalapeños on top.
Now the recipe for corn-free, gluten-free Potato Nachos!
Recipe for Potato Nachos
Takes about 1 hour start to finish, including making fresh homemade salsa.
See below for photos.
2.2 lbs (1 kilo) Potatoes (any type- cleaned and sliced into thin rounds no more than 1/4” thick)
1- 1.5 cups cooked beans (black or pinto)
1- 2 cups cheese (grated)
1 teaspoon ground coriander (optional)
2- 3 avocados
Fresh lemon juice
Salsa (homemade or jar of your choice)
Pickled jalapeños (optional)
Heat oven to 400F (200C)
Wash and thinly slice the potatoes into thick ‘chips'.
Put some olive oil and salt in the bottom of a large flat baking tray.
Layer in the sliced potatoes, adding salt to each layer. In my pan this works out to about two layers.
Salt generously and drizzle more olive oil over the top.
Roast in the oven for 25-35 minutes. Flip and toss and redistribute once or twice for even cooking. When done, they should be thoroughly cooked and starting to get crispy.
While the potatoes cook, prepare the salsa, avocados, and beans...
• Avocados- Smash the avocado flesh with a fork. Add salt and lemon juice to taste.
• Beans- Cover the cooked beans with water (or their own juice), add the teaspoon coriander. Puree with a hand blender stick until smooth and just pourable.
When the potatoes are done cooking, top with the beans and cheese (optional) and cook for another +/- 10 minutes until the cheese is melted and bubbly.
Serve immediately with salsa, cilantro, smashed avocado or guacamole, pickled jalepeños, and other nacho toppings of choice.
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