Rainbow Veggie Irish Nachos (Printable)

Golden potato rounds baked with colorful peppers, cheese, and a creamy yogurt ranch dip.

# What You Need:

→ Potatoes

01 - 4 medium russet potatoes, scrubbed
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Toppings

05 - 1 cup shredded cheddar cheese
06 - 1/2 cup diced red bell pepper
07 - 1/2 cup diced yellow bell pepper
08 - 1/2 cup diced purple onion
09 - 1/2 cup cherry tomatoes, quartered
10 - 1/2 cup corn kernels, fresh or thawed frozen
11 - 1/4 cup sliced black olives
12 - 2 green onions, thinly sliced
13 - 2 tablespoons chopped fresh cilantro, optional

→ Greek Yogurt Ranch

14 - 3/4 cup plain Greek yogurt
15 - 1 tablespoon mayonnaise
16 - 1 tablespoon milk
17 - 1 teaspoon dried dill
18 - 1 teaspoon dried parsley
19 - 1/2 teaspoon garlic powder
20 - 1/2 teaspoon onion powder
21 - 1/2 teaspoon salt
22 - 1/4 teaspoon ground black pepper
23 - 1 teaspoon lemon juice

# How-To:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Slice potatoes into 1/4-inch thick rounds. Toss with olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
03 - Roast potato rounds for 25 to 30 minutes, flipping halfway through, until golden and crisp.
04 - In a bowl, whisk together Greek yogurt, mayonnaise, milk, dill, parsley, garlic powder, onion powder, salt, pepper, and lemon juice. Adjust consistency with additional milk as needed. Chill until serving.
05 - Once potatoes are roasted, arrange them closely on the baking sheet. Sprinkle evenly with shredded cheddar cheese. Distribute red bell pepper, yellow bell pepper, purple onion, cherry tomatoes, corn, and black olives over the cheese.
06 - Return to oven and bake for 5 to 7 minutes, until cheese is completely melted.
07 - Transfer nachos to a serving platter. Top with green onions and fresh cilantro if desired. Serve immediately with Greek yogurt ranch dressing on the side.

# Expert Hacks:

01 -
  • The potatoes get genuinely crispy and golden, giving you that satisfying crunch nachos are supposed to have.
  • It's a conversation starter because people don't expect nachos to arrive on potato rounds, and that element of surprise makes sharing it feel special.
  • Everything here can be prepped ahead, which means you spend more time enjoying people and less time in the kitchen.
02 -
  • Don't skip flipping the potatoes halfway through roasting, or you'll end up with one side crispy and one side pale and soft, which defeats the entire purpose.
  • If you add all the toppings before the cheese melts, some of the vegetables will dry out in the second bake, so add them after the potatoes are perfectly crisp.
  • The Greek yogurt ranch needs to sit in the fridge for at least 15 minutes so the flavors actually come together, not just sit separately.
03 -
  • Pat your potatoes dry after slicing them because any excess moisture will steam them instead of letting them crisp up.
  • If you're cooking for more people, slice and roast the potatoes in batches rather than crowding the pan, because crowding creates steam and prevents crisping.
  • Taste the ranch before serving and adjust the lemon juice and salt because these flavors don't announce themselves until you've tasted it once.
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