Chef’s Sebago Nachos are about to become a favorite in your house, I guarantee it. These “nachos” are perfect for a party appetizer, a dish for a potluck, and any occasion where you want to make something that is simple and delicious!
This recipe uses local Sebago potatoes straight from your Farmers Market Box. Sebagos are the best for this recipe because of their buttery consistency that will make your mouth water. That paired with blue cheese crumbles, bacon, and a balsamic reduction...what more could you ask for? So, let’s jump right in!
First, as always, we gather our ingredients. For this recipe, you’ll need:
- 2-4 Sebago potatoes
- 2-5 slices of thick cut bacon
- ¾ cup of balsamic vinegar
- 1-2 green onions
- Salt to taste
- Granulated garlic to taste
- Blue cheese crumbles
Now, let’s start cooking!
To prep for this recipe, begin by cooking your bacon and dicing it. Set your bacon bits aside. Next, slice your green onion(s) and set aside.
Now, slice your potatoes with a French mandolin or a chef’s knife. Don’t cut your slices too thin! Slice them into a bowl of cold water. Let cold water run onto the slices in the bowl and stir every so often until the water runs clean (see comparison photos below).
Next, fry the potatoes at 335 degrees until crispy. This is a low frying temp that protects the delicate potatoes from burning as the water escapes them. Gently stir frequently. Remove from the pan onto paper towels to drain. Sprinkle them with salt and granulated garlic while hot.
In a separate pan, put ¾ cup of balsamic vinegar and reduce by half.
Next, spread the chips on a sheet pan or metal platter. Sprinkle with blue cheese crumbles and diced bacon. Place in the oven on 350 degrees for about 7-10 minutes to melt the blue cheese crumbles.
Finally, drizzle with your balsamic reduction and green onion slices. Serve.
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