nacho fries

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I made these on a whim last week and knew they needed to be repeated + documented for your eating pleasure.

And ours.

Meet my new favorite way to cut potatoes for baked fries.  In the past week I’ve made fries 3 times.  You must try cutting them this way.  Typically, I try to cut them in and actual fry shape but this method gives them a thicker, heartier texture while also maintaining a golden brown crispiness.

Well, the sweet taters aren’t quite as crispy.  They’re just softer by nature when baked. 

So back to last week.

I was on night 2 in a row of making fries and on night 0 of making nachos.

While they baked I whipped up a bean, corn, pepper, onion, garlic, cumin, chili powder, etc. mixture on the stovetop.  Then, I piled the fries high, layered them with cheese, and spooned the mixture on top.

Broil + done.

Or, skip the cheese and pile on avocado + baby heirloom tomatoes.

Or, a million other variations…

salsa, greek yogurt, hot sauce, ketchup, nacho cheeze sauce, guacamole, etc.

Hmmm…I’m thinking a sunny side up egg would be spectacular on top.  But when am I not thinking that?

Print this!

Nacho Fries 

vegan, gluten-free // serves 3-4

  • 4 medium sized sweet or russet potatoes
  • 3 tablespoons oil
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/4 teaspoon coriander
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne [optional]
  • shredded cheese [optional]

Black Bean Topping

  • 1 cup black beans
  • 1 medium bell pepper, seeded + chopped
  • 1/2 cup corn
  • 1 small can mild green chiles
  • 1/3 cup red onion, chopped
  • 1 tablespoon oil
  • 1 teaspoon garlic, minced
  • 1/4 – 1/2 teaspoon salt
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
  • black pepper
  1. Preheat your oven to 425* and line 2 large baking sheets with parchment paper. [If you don’t have parchment, lightly grease your pans.]
  2. Slice your potatoes lengthwise in half.  Lay on its flat side and cut slices lengthwise about 1/8-1/4” thick.
  3. Mix spices together in a small bowl.
  4. Place potatoes in a large bowl and toss with oil and spices until evenly coated.
  5. Bake for about 35-40min total, flipping once at 20 minutes.  Check at 35 minutes and bake until they’re done to your liking.
  6. While baking, heat a pan over medium and add the oil.
  7. Once hot add in the pepper and onion, stirring for about 5-7 minutes until starting to soften.
  8. Add in the garlic and spices and stir for 30 seconds.
  9. Mix in the corn [fresh or frozen] and black beans.
  10. Let cook about 5-7 minutes, stirring a few times.
  11. Stir in the green chiles for 1-2 minutes until hot.
  12. Remove fries from the oven and turn your broiler on low.
  13. Make piles with the fries on the parchment paper.  Layer with cheese and the been mixture or just the bean mixture.  Add any other toppings you want to be hot.  I typically make 1 layer of fries, then the beans, then cheese, then repeat with a little extra bean mixture on top.
  14. Place the pan on the top rack and broil, watching carefully, for 2-4 minutes until the cheese is bubbly.
  15. Top however you like: avocado, guacamole, greek yogurt, sour cream, tomatoes, hot sauce, salsa, ketchup, eggs, etc.

I just wanted to take a moment to THANK YOU ALL for your congrats and well wishes with the book!  I tried to respond to as many of you as possible and answer any questions you had.  Your comments left me grinning all weekend long and even more excited than before to start this project.  As I briefly mentioned things are about to get crazy from now until early December.  My blogging may be a little more sporadic so thank you in advance for hanging with me!  I will keep you updated on the doughnut front and also share a few new recipes that will appear in the book.

Thank you again.

Ashley