Potato Nachos

Potato Nachos

“This dish brings nachos and fries together for a perfect game day appetizer.” -Tony Huizenga, National Sales Manager
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Prep Time 10 minutes
Cook Time 30 minutes
Course Appetizer
Servings 10


  • 5 Large Alsum russet potatoes cut into wedges
  • 1/4 Cup Olive oil
  • 2 Teaspoon Garlic salt
  • 3 Tablespoon mexican seasoning blend more or less to taste
  • 1/2 Cup Black beans drained and rinsed
  • 1/4 Cup Green or red onions diced
  • Salsa
  • Plain Greek yogurt
  • Guacamole


  • Preheat oven to 425. Scrub potatoes and cut into ½ inch thick wedges. Place potatoes into a large bowl with oil, garlic salt, and Mexican seasoning. Stir well to coat potatoes with oil and seasonings. Transfer to a large baking sheet and spread into a single layer. Bake for 25-30 minutes, stirring occasionally, until crisp and golden brown. Top with cheese, beans, onions, and any other toppings of choice and bake for 5 minutes to melt cheese. Serve with salsa, plain greek yogurt, and guacamole.


*Toppings can be customized. Add olives, diced tomatoes, jalapenos, or anything else you enjoy on nachos!