Tag Archives: potatoes

Irish Nachos

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irish nachos titlesI have to thank my friend, Meghan, for giving me the idea for this post. She is highly qualified to make these being both Irish (on her dad’s side) and Mexican (on her mom’s side).  There are enough recipes out there for the traditional Irish foods like corned beef and cabbage, or sausage and boxty (I did those last year). And since we are a No Artificial Colors blog having something faux-green is right out. I was captivated by this fun, light-hearted take on St. Patrick’s Day food since it uses lots of real food in a delicious, fun, family-friendly way.

The idea is simple yet brilliant. Make a big pan of oven-fries (the inspiration for my fries comes from Lidia’s Italy) and then top your fries with traditional nacho ingredients. To keep the Irish theme be sure to use plenty of Kerrygold butter and cheese. (We love Kerrygold, not because it’s Irish but because they pride themselves on using milk from grassfed cows.)  Be sure to use plenty of fresh cilantro and/or parsley on top because it is both green (can you wear cilantro instead of a shamrock if you don’t want to get pinched?) and it’s also really good for you. irish nachos potatoes title

Irish Nachos

for the potatoes

6 good sized organic Russet potatoes

3 Tablespoons extra virgin olive oil

3 Tablespoons Kerrygold Irish butter

1 teaspoon sea salt or herbed season salt such as Rosemary Celtic Sea Salt

preheat the oven to 475 degrees. Scrub the potatoes and slice them into thin wedges, at least 8-10 per potato, maybe more depending on how big your potatoes are. Thinner wedges get crispier. Thicker wedges are more like steak fries. Melt together the butter and olive oil. Toss the potatoes with butter mixture and sprinkle on the salt or seasoned salt and toss well. Place the wedges skin-side down in a large cast iron skillet or stoneware baking sheet or on a parchment-lined baking sheet. It may take more than one pan to fit them all in. Cast iron or stoneware help the potatoes brown better. Bake in the preheated oven for 30 minutes, turning the potatoes over once or twice to help them cook. If you’re using two pans be sure to rotate pans during the cooking. While the potatoes are cooking assemble the rest of the ingredients for the topping so you will be ready as soon as the potatoes are done.

for the toppings

1 lb. grassfed ground beef (or make the Irish sausage recipe and use that to top your nachos)

2 Tablespoons taco seasoning (no-MSG! use my recipe to make your own)

8-10 ounces Kerrygold cheese, shredded

3 green onions, thinly sliced

salsa (make your own probiotic salsa here)

sour cream (read the label, nothing but cream and cultures should be in it, we like Daisy)

chopped fresh cilantro or parsley

Brown the ground beef. Sprinkle in the taco seasoning and mix well. Assemble the remaining ingredients. Feel free to add any other nacho toppings you want like black olives, jalapenos, or bacon. Mmmmmm, bacon….

for the nachos

When the potatoes are done pull them out of the oven and turn on the broiler. While the broiler is heating up, spread the seasoned ground beef evenly over the potatoes. Evenly spread the shredded cheese over the ground beef. Slip the potatoes, beef and cheese back into the oven and broil for 2 minutes or until the cheese is melty. Remove from the oven and top with the remaining toppings. Serve at once.

Irish Nachos
 
Author:
Cuisine: Irish and Mexican
 
A fun spin on nachos to make your St. Patrick's Day, or any day, more festive!
Ingredients
  • 6 good sized organic russet potatoes
  • 3 Tablespoons extra virgin olive oil
  • 3 Tablespoons Kerrygold Irish butter
  • 1 teaspoon sea salt or herbed season salt like Rosemary Celtic Sea Salt
  • 1 lb. grassfed ground beef
  • 2 Tablespoons taco seasoning (no-MSG)
  • 8-10 ounces Kerrygold cheese, shredded
  • 3 green onions, thinly sliced
  • salsa
  • sour cream
  • chopped fresh cilantro or parsley
  • other nacho toppings as desired
Instructions
  1. To make the potatoes preheat the oven to 475 degrees.
  2. Scrub the potatoes and slice them into thin wedges, at least 8-10 per potato, thinner wedges make crispier fries.
  3. Melt together the butter and olive oil and toss with the potatoes along with the salt.
  4. Place the potatoes skin-side down in a large cast iron or stoneware baking pan, or a parchment-lined baking sheet using more than one pan if needed to fit the potatoes in a single layer.
  5. Bake for 30 minutes turning once or twice to help brown evenly.
  6. While potatoes are cooking assemble the remaining ingredients for the toppings.
  7. Brown the ground beef and season with taco seasoning and/or more salt if needed.
  8. When the potatoes are done pull them out of the oven and preheat the broiler.
  9. While broiler is heating top the potatoes with the ground beef and the shredded cheese.
  10. Return potatoes to the oven and broil 2 minutes or until cheese melts.
  11. Remove from the oven and top with remaining nacho toppings and serve at once.

 Tell us how you like to celebrate St. Patrick’s Day at your house. Leaves us a comment here and don’t forget to pin this recipe to use again – there’s no rule saying you can’t have these anytime!

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Red, White and Blue Potato Salad

red white blue potato flag title image

Hot sunshine on the back of my neck. The smell of peaches and cantaloup in the fruit bowl on the table. Fragrant gardenia blossoms in a vase. Watermelon, baked beans, grilled hamburgers and my mom’s homemade potato salad. The sound of the diving board followed by a splash.  All of these mean summer to me. And when it comes to that potato salad no one makes it better than mom!

red white blue potato close up

Whenever we gather for family cookouts we always need potato salad. Make a big bowl full and hope for leftovers for lunch the next day. Bring it to your next summer gathering because it’s easy and tastes even better when you make it ahead of time.

red white blue potato line

I love the look of the multi-colored potatoes in this recipe, but if you can’t find them you can use new potatoes of any color. Red Finn and Red Thumb are two varieties that actually have rosy colored flesh. Purple Peruvian has a striking blue flesh all the way through that intensifies when cooked. Yukon Gold is creamy colored. The standard red-skinned potatoes are also delicious.

red white blue potato salad horizontal

*a note about mayonnaise: the very best mayo to use is a homemade (and fermented) one such as this recipe or this one.  If you aren’t making your own then please read the labels on the store brands and buy one made from safflower, sunflower, coconut or maybe grapeseed oil. Just avoid the ones made with GMO soy, corn and canola.

Red, White and Blue Potato Salad
 
Author:
Recipe type: side dish
Cuisine: American
 
Grammy (my mom) makes the best potato salad. Simple to make and great for cookouts and potluck.
Ingredients
  • 3 lbs new potatoes or fingerling potatoes, multi-colored
  • 3 eggs, preferably from pasture-raised hens
  • 2 stalks celery
  • 4 green onions, or half of a sweet onion
  • 1 Tablespoon dijon mustard
  • 1 tsp dried dill
  • ½ - ¾ cup mayonnaise, plus more as needed
  • sea salt and pepper to taste
Instructions
  1. Scrub the potatoes, cutting large potatoes in half, and place them in a pot and cover with filtered water.
  2. Bring the water to a boil and cook the potatoes until they are just tender, about 10-15 minutes depending on the size of the potatoes.
  3. In a separate smaller pan, cover the eggs with cool water and bring to a boil, cook for 10 minutes.
  4. Drain the cooked potatoes into a colander and allow them to cool until able to be handled.
  5. Drain the boiled eggs and peel the shells off.
  6. Finely chop the celery and green onions (or sweet onion) and place into a large bowl.
  7. When the potatoes and eggs are cool enough to touch, chop the potatoes into bite-size chunks and place them in the bowl.
  8. Sprinkle sea salt over the chopped potatoes.
  9. Chop the eggs and put them in the bowl with the potatoes and vegetables sprinkling again with the sea salt.
  10. Crumble the dried dill over the top of the potatoes and eggs.
  11. Gently toss to mix the potatoes with the rest of the vegetables, but do NOT add the mustard or mayonnaise yet.
  12. Cover the bowl with plastic wrap and refrigerate until time to serve.
  13. Just before serving time stir in the mayonnaise, mustard and additional salt plus freshly ground pepper, tasting to adjust for enough salt.
  14. Some people like creamy potato salad, others like it more dry, so add mayonnaise to your taste.

  red white blue potato salad square

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Irish Potato Pancakes (Boxty)

I was looking for a good Irish potato joke to start off this blog, but didn’t find one so this will have to do:  What’s Irish and stays out all night?  Paddy O’Furniture!  :)

Just about everyone loves potatoes somehow, whether mashed, french fried, baked, stuffed or made into chips.  These potato pancakes combine some of the best ways to cook potatoes into one delicious dish.  Part of the potatoes are boiled then mashed, part are shredded raw, and then the whole thing is stirred into a thick batter and fried into golden brown, crispy cakes. They’re great served up with a plate of Irish Sausage, or you could even eat them for breakfast along with a fried egg or two.

Irish boxty potato pancakes

Be sure to buy organic potatoes for this recipe. Potatoes are always on the EWG’s Dirty Dozen list of most heavily sprayed vegetables and fruits. Choose a flavorful fat to fry these in. I like butter or bacon fat, but you can also use coconut oil or ghee. Remember, healthy saturated fats like these can withstand high heat without going rancid.

Irish Potato Pancakes (Boxty)
 
Author:
Recipe type: side dish
Cuisine: Irish
 
Crispy golden brown potato pancakes.
Ingredients
  • 1½ pounds of Russet or Irish potatoes
  • ⅓ cup of arrowroot powder, or buckwheat flour, or all-purpose flour
  • 1 tsp sea salt
  • ½ tsp baking powder
  • ½ cup of milk or cream
  • ¼ cup of diced onion
  • butter or bacon grease for the pan
Instructions
  1. Cook ¾lb. of the potatoes either by baking them for 1 hour at 350 degrees or by cutting them into fourths and boiling them in salted water until they are tender. If you boil them be sure to remove them from the water and let them dry out, you don't want soggy potatoes.
  2. Allow the cooked potatoes to cool, then mash them with a fork or potato masher.
  3. Meanwhile in a large bowl mix together arrowroot, salt, and baking powder, and whisk in the milk.
  4. Use a food processor with the shredding blade to shred the remaining ¾ lb of raw potatoes (or shred with a hand grater), placing the shredded potato onto paper towels or a tea towel to get rid of any excess moisture.
  5. Mix the mashed potato, shredded potato and diced onion into the milk mixture and stir to combine well.
  6. Heat a large cast iron griddle over medium heat and add butter or bacon grease.
  7. When the griddle is hot and butter is melted scoop up about ¼ cup of the potato mixture and press it onto the skillet, spreading it into a circle.
  8. Cook about 2-3 minutes on each side or until it is nicely golden brown, then remove to a warm platter and continue with remaining potato mixture.
  9. Makes about a dozen Boxty.

Irish boxty and sausages