Fingerling Potato Nachos - with Garlic Sour Cream

Wait do you mean you put potatoes on your nachos? No, the potato is the chip of the nacho. Although, now that I've tried this it doesn't sound like as weird as it did before. I mean think about it, we take french fries and turn them into cheese fries, poutines, and what have you. 

What you will need:

approximately 10-15 medium sized fingerling potatoes

1 tablespoon a good aromatic olive oil

1 teaspoon rosemary 

1 chive stalk

1 tablespoon sour cream

1/4 teaspoon fine garlic powder or finely chopped fresh

1/4 of a red onion

4 strips bacon (cooked and chopped into bits)

1/4 cup white cheddar

1/4 cup gruyere

[mind you, you can use any cheeses you like]

Slice the fingerling potatoes with the mandolin fairly thin, as pictured above. And while you have that neat slicer gadget out, slice up that red onion on the thinnest setting. In the picture below, I sliced more than half of it, but didn't use it all and stored some for later. You will only need about 1/4 an onion for this job, but if you really like slicing things on a mandolin and get carried away (like I do) just finish the thing. 

Ok that was fun, and hopefully you still have most of your fingers. Set the oven to 400ºF. At this time, you should grate the cheeses.

Take your potatoes and toss them in the olive oil, chopped rosemary, and add a dash of salt & pepper. Feel free to use any and all herbs as you like—the more the better. Once the oven is pre-heated, cook just the potatoes for 5-6 minutes on a greased pan. 

Top those potatoes with the bacon, red onions, and cheese. Mmm yea, like that. Toss it back into the oven at 400ºF for another 5-6 minutes until the cheese is just starting to brown and the outer rim of the potatoes crisp up. 

Now, mix the sour cream with the garlic and chop the chives. Once the potato nachos are out of the oven, drizzle on the sour cream and top with the chives. And now is the great part where you get to enjoy all the hard work you just did. 

The toppings you can add to these nachos are endless. Go traditional with some corn, salsa, and jalapeños. Go Italian with olives, capers, and marinara. Have some fun, because really you can't go wrong.