Idaho® Potato Nachos with Smoked Salmon
Source:
Greg Hardesty
Formerly of - Recess and Room Four
Indianapolis, IN
Serving Size: 8-10 Servings
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:
- 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
- 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.
- 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.