Photo: Valerie Wei-Haas via chefshannon.com
2 pounds evenly sized new potatoes or fingerling potatoes
2 tablespoon Sea Salt (or Kosher Salt)
1 1/2 cups grated Cheddar cheese
1 cup black bean salsa (home-made or from a jar)
4 ounces goat cheese, crumbled
1/2 cup sour cream
1/2 cup chopped cilantro
To make potatoes, put them in a wide, shallow pan in which they fit in a single layer.
Add 2 tbsp of salt and 4 cups cold water (just enough to cover the potatoes). Bring to a boil, and leave to boil rapidly until the water has evaporated.
Preheat oven to 350 degrees. Test potatoes with the tip of a knife to ensure they are cooked through. If not, add more water and boil until it evaporates. Gently “smash” each potato to give them a flatter surface for the toppings.
Place potatoes in a shallow baking dish or ovenproof platter. Top with Cheddar cheese and place the container in the oven. Cook for 8-10 minutes, until cheese, is melted. Remove from oven and top with salsa, goat cheese, sour cream, and cilantro.
Note: you can add anything to these “nachos,” including shredded beef or chicken, tomato salsa, or different cheeses.
From left to right: Cutting Board, Garnish Board, Half-Sheet Pan, Condiment Serving Board