Sheet Pan Smashed Potato Nachos

Carlene Thomas RDN
Carlene Thomas RDN
October 15, 2021
This nutrient-dense twist on a game day appetizer is made from steamed and smashed baby potatoes and classic nacho toppings. The steam function of the Anova Precision Oven cooks the potatoes evenly without drying them out. The browning stages make for a perfect crispy finish. Notes: This recipe works best when there’s some airflow underneath the potatoes. This recipe uses a perforated pan, which is now available to order through Anova. If you don't have one, placing a wire rack over a sheet pan works as a substitute. The cooking time for the steam stage is dependent on the size of the potatoes. If the potatoes aren’t yet tender after the cooking time listed in the recipe, continue to steam cook until fork-tender.
Serves
4
Prep Time
00:15
Cook Time
00:22
Sheet Pan Smashed Potato Nachos
5 (1)
790
Ingredients
1.5 lb
baby gold potatoes
1.5 Tbsp
extra-virgin olive oil
2 tsp
taco seasoning
⅓ cup
pico de gallo or other salsa
¼ cup
crumbled Cojita cheese
½ medium
avocado, sliced
1 small
jalapeño, thinly sliced
2 Tbsp
thinly sliced red onion
2 Tbsp
chopped fresh cilantro
1 small
lime, cut into wedges
Steps

1. Preheat the Oven

Rack
Sous Vide Mode: Off
Steam: 100%
Temp: 350°F
Heat: Rear

2. Prep Potatoes

Wash potatoes. Place on a perforated pan in a single layer (see note).
Prep Potatoes

3. Steam

Rack
Transfer to the oven and cook until fork tender, 10 to 20 minutes (see note).
Sous Vide Mode: Off
Steam: 100%
Temp: 350°F
Heat: Rear
00:10 Timer

4. Season

Transfer the steamed potatoes to a medium bowl. Drizzle with the olive oil and sprinkle with the taco seasoning. Toss to coat and place on a solid sheet pan in a single layer.
Season

5. Smash

Use your palm and a wide flat spatula to smash each potato.
Smash

6. Return to Oven

Rack
Cook until beginning to brown, about 5 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
00:05 Timer

7. Crisp

Rack
Leave the potatoes in the oven as you adjust the settings for the final stage. Continue to cook until crisp, about 7 minutes.
Crisp
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear, Top
00:07 Timer

8. Top and Serve

Top the potatoes with the salsa, cheese, avocado, jalapeño, onion, and cilantro. Serve immediately with the lime wedges on the side.
Top and Serve
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