Irish Nachos

Make this Tonight - "4/20 Highly Delicious Smashburger!"

Prep Time
Cook Time


  • 2 large kennebec potatoes scrubbed
  • ½ cup distilled white vinegar
  • Oil for frying
  • Apple Cider Bacon Bits
  • White Cheddar Béchamel Sauce
  • Sliced Scallions
  • Creme Fraiche


  1. Slice potatoes about ⅛” thick.
  2. Place in a large bowl, add cold water to cover, and stir to release starch. Drain and repeat until water runs clear.
  3. Return potatoes to bowl and cover with ½ cup distilled white vinegar and 3 cups water. Allow to sit at least 30 minutes or up to 2 hours. Drain the potatoes and pat dry.
  4. Fit a medium heavy pot with thermometer; pour in oil to measure four inches deep. Heat over medium-high until thermometer registers 300°.
  5. Working in batches, fry potatoes turning occasionally to cook evenly, until golden brown and crisp (oil will have quit bubbling), about 5 minutes per batch.
  6. Using a spider or slotted spoon, transfer to a paper towel–lined wire rack. Season with salt.
  7. To assemble, combine the potato chips and slather in cheese sauce. Top with bacon bits, sliced green scallions, and creme fraiche.