Smashed sheet pan potato nachos

Carlene Thomas RDN
June 15, 2020
Smashed sheet pan cooked baby potatoes topped with nacho inspired toppings make for a nutrient-dense twist on a game day classic . Using steam function with the Anova Precision Oven, the potatoes cook evenly without drying out, and switching to a browning stage makes for a perfect crispy finish.
Serves
4
Prep Time
00:15
Cook Time
00:22
Smashed sheet pan potato nachos
Ingredients
1.5 lb
Baby gold potatoes
1.5 Tbsp
Olive oil
2 tsp
Taco seasoning
¼ cup
Crumbled cojita cheese
1 small
Jalapeño, thinly sliced
⅓ cup
Pico de gallo, or salsa of choice
⅛ cup
Thinly sliced red onion
½ medium
Avocado, sliced
2 Tbsp
Fresh cilantro
1 small
Lime
Steps

1. Preheat Oven.

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

2. Place potatoes on Perforated Pan.

Wash potatoes. Add in a single layer to the perforated tray.
Place potatoes on Perforated Pan.

3. Steam potatoes.

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

4. Season potatoes.

Add steamed potatoes to a medium mixing bowl. Drizzle with olive oil and sprinkle with seasoning. Toss to coat and place on Solid Pan in a single layer.
Season potatoes.

5. Smash seasoned potatoes.

Using your palm against a flat sided pancake turner, smash each potato.
Smash seasoned potatoes.

6. Return to Oven.

Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
350°F Probe Target

7. Use top heat source to crisp.

Use top heat source to crisp.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
350°F Probe Target

8. Place on serving platter and add toppings.

Top with cheese, salsa, avocado and other toppings. Serve immediately.
Place on serving platter and add toppings.
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