THE PERFECT PARTNER FOR YOUR STOUT
Craving all the potato-based comfort food this time of year? Let us introduce you to one of the heartiest hybrids on the pub scene: Irish nachos. Invented in 1980 at J. Gilligan’s Bar and Grill in Arlington, Texas, Irish nachos are the result of some early experiments with the restaurant’s first fryer.
While serving up a batch of cottage fries in a skillet, the owner decided to layer the hot potato rounds with nacho toppings like cheese, tomatoes and jalapenos — and thus a bar food star was born.
Forty years later, those humble spuds have earned national fame and are now begging for a spot next to your favorite stout.
We’ve reimagined Irish nachos to better suit the home cook’s toolkit. No need to break out the frying oil — this version slices the potatoes extra-thin and spreads them out on a baking sheet to ensure even cooking and a crispy texture that can withstand a slew of toppings.
While the original Irish nachos are served in a skillet, this sheet pan method guarantees a gooey layer of cheese blanketing every potato.
It’s also easier to serve to a crowd and leaves one fewer dish to clean, which is a win any day.
What cheese goes well with Irish nachos?
Use a good-quality sharp cheddar cheese for the best flavor, and shred it fresh from the block. Bagged, pre-shredded cheese often includes fillers that prevent it from melting evenly.
What toppings should I put on Irish nachos?
Feel free to play around and experiment with your favorite nacho toppings. Ours include the following: l Sharp cheddar cheese l Crispy bacon l Pico de gallo l Sour cream l Scallions l Jalapenos
Irish nachos vs. regular nachos
Crispy, roasted potato slices replace tortilla chips as the hearty base for Irish nachos, which pair nicely with a drizzle of sour cream on top (as opposed to the typical hot sauce or guacamole), according to the inventor of the dish.