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The ultimate nacho wedge

Forget the bag of Tostitos you’ve got stashed in the pantry, pretties. These nachos call for a healthier scooper—a crisp, over-roasted potato wedge…topped with all the usual suspects, of course! Pile on what suits your fancy and leave off your dislikes, or add some other toppers to the list. Make ‘em your own, but be prepared to share. Everyone’s gonna want to dig into this delish dish.



Makes 6 to 8 servings


6 large floury potatoes, scrubbed            

1⁄4 cup olive oil

2 tsp sweet paprika           

1⁄2 tsp garlic salt           

1⁄2 tsp dried oregano           

1⁄4 tsp cayenne pepper           

Freshly ground black pepper

2 cups shredded Monterey Jack cheese           

1⁄2 cup cooked black beans, drained and rinsed           

3 tomatoes, diced

3 green onions, chopped

1⁄2 cup sliced black olives

1 jalapeño pepper, thinly sliced, or 1⁄4 cup canned sliced jalapeño peppers



Preheat oven to 400°F


1. Halve potatoes lengthwise, then cut into thick wedges of uniform thickness. Transfer to a bowl. Add oil, paprika, garlic salt, oregano, cayenne and freshly ground pepper to taste and toss until potatoes are well coated.

2. Transfer potatoes to baking sheets, lining them up nicely (do not let them touch). Bake in preheated oven, turning once or twice, for about 30 minutes or until golden brown and cooked through.

3. Top potatoes with half the cheese, then beans, tomatoes, green onions, olives and remaining cheese. Return to oven and bake for about 5 minutes or until cheese has melted (broil if necessary). Serve immediately.


Tasty note: If you have a favorite spice blend that you use for chicken or ribs, use it to season the potatoes before roasting.


Excerpted from 300 Best Potato Recipes: A Complete Cook's Guide by Kathleen Sloan-McIntosh © 2011 Robert Rose Inc. Reprinted with permission.


Photo credit: Colin Erricson/


BY GL ON 2/4/2012 12:00:00 AM

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