Potato Nachos – The New York Times

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Potato Nachos

Crisp potatoes, crispier cheese and spicy-tart pickled jalapeños come together here for a riff on the classic three-ingredient nacho dish.

This recipe for potato nachos is an homage to Ignacio Anaya’s iconic three-ingredient snack that’s named after him. These nachos start by cooking sliced potatoes until they’re tender, and then covering them with grated yellow cheese, and melting that cheese in the oven until it’s one big sheet pan of cheesy goodness. As it cools, the cheese takes on a shattering texture that you can cut shapes from, and then a simple, briny pickle on top is a wink to the original snack.

Crisp potatoes, crispier cheese and spicy-tart pickled jalapeños come together here for a riff on the classic three-ingredient nacho dish.

February 11, 2026