Italian Potato Wedge Nachos Recipe – That box of tomatoes you keep in the back of the cupboard? Throw. Half-used bags of shredded cheese? Let’s get rid of them! The biggest meals I’ve ever put together were meals where I picked and chose random ingredients I already had hanging around the pantry and fridge.
That’s where this meal comes in. It started out simple enough, and then it grew and grew. I started throwing various things on the baking sheet, hoping and praying that they would taste good together. Guess what? It was successful!
Italian Potato Wedge Nachos Recipe
I’ve seen potato nacho recipes on Pinterest. Things like using tartar with chilli and cheese and cream. They all looked great, but I wanted to try something different. I found a bag of fries at the grocery store and left. The fries are really thick and wide and perfect for a fake breakfast.
Epi’s 50 Ingredient Super Bowl Nachos Recipe
I wanted to do an Italian theme because it was really like Mexican nachos. A can of sliced tomatoes, along with two sliced zucchini. I used mozzarella cheese to make up the cheese portion of the nachos, but I also used some leftover Monterey Jack because I wasn’t running out of mozzarella. I wanted to make a Greek chicken soup a few weeks ago and I bought all the ingredients for it, but I ended up changing my mind (I’m not really a soup girl) so I was able to use some of these ingredients: kalamata olives and capers.
Fresh basil and chicken with Italian herbs on top of the dish. I made my casserole too high with the toppings, but everything came out well cooked and delicious. Even with all these flavors, they all came together. Success!
You should definitely use steak fries for this recipe. You don’t want to use string-thin potatoes, you want to make sure all that good stuff gets into the potato. The thicker, wider, the better.
Cheese… Well, cheese is another story. I think you can really use any cheese you already have in the fridge, as long as it’s a good processed cheese. Topping these nachos with Parmesan would be the best. I wish I had thought of that…
Breakfast Potato Nachos (roasted Potatoes) The Little Epicurean
I was bad and didn’t actually take pictures of the process. Forgive me! However, I will leave you with some interesting pictures.
I’m a reporter for a local TV station in OKC and I love to cook (of course). I finished four years of college (B.A. in Communications) and am just trying to navigate my mid-twenties with ease. We’ll see how it goes! View all posts by Colleen
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