The sauce that goes well with potato nachos are warm and rich sauces like Queso or Nacho cheese sauce or even some gravy.
A rich, gooey cheddar cheese sauce goes great with potato nachos as it coats the crispy potatoes perfectly.
A savory beef or onion gravy is also a delicious and cozy choice of sauce for potato nachos.
Good creamy and tangy sauces that goes well with potato nachos are Ranch Dressing and Sour Cream or Crema.
Ranch Dressing is a favorite for potato based nachos because it tastes like a loaded baked potato.
Sour Cream or Crema, helps to cut through the heavy and savory potatoes and you can mix it with a little lime juice or chipotle for an extra flavor kick.
And good spicy and zesty sauces that go well with potato nachos are buffalo sauce, fresh salsa or Pico de Gallo and even Guacamole.
Guacamole adds healthy fats as well as a cool, creamy texture that pairs perfectly with both the spice and potatoes.
Fresh Salsa or Pico de Gallo adds some acidity and freshness, which balances out the starchier and heavier potato base.
And tossing your crispy potato nachos in a buttery buffalo sauce will add a tangy punch.
The best way to season potato nachos is to toss your sliced potatoes or wedges with some oil and a bold Tex-Mex spice blend before roasting them.
A good baseline for seasoning your potato nachos for 1.5 lbs of potatoes is 1 tsp taco/Mexican seasoning, 1/2 tsp garlic powder or garlic salt, 1/2 tsp paprika, 1/2 tsp onion powder and salt/pepper to taste.
Slice your potatoes into 1/4 inch rounds or wedges or thinly and then toss them generously with oil like avocado oil or olive oil and the spice mix so that every piece is coated before baking them.
If you're adding any ground beef, ground turkey or chorizo, make sure that you bloom the spices, like chili powder, cumin, oregano, garlic and paprika, directly into the meat while it also cooks, instead of just sprinkling it on top.
Then, lay down the crispy potatoes and add the meats and cheese and broil for 3 to 5 minutes until melted.
And after baking, top the potato nachos with some fresh ingredients like scallions, cilantrol or pickled red onions to balance out the heavy, savory flavors of the potatoes.
The toppings that go well on potato nachos are hearty protein toppings like seasoned beef, crumbled bacon, sliced bacon, melted cheese, cheddar cheese, shredded cheese, cooling creamy elements and even some fresh and zesty ingredients.
You can also add some canned nacho cheese to your potato nachos, like you would with other nachos.
And even add some Salsa, hot sauce or even some cream cheese.
The best cheeses for potato nachos are gooey nacho queso, Monterey Jack cheese, pepper jack cheese and shredded cheddar cheese.
For the proteins and meats, crumbled bacon, shredded chicken, seasoned ground beef, corned beef or even pulled pork or a combination of these meats are great on potato nachos and even regular nachos.
You can also add some savory veggies for toppings on your potato nachos.
Good savory veggies for your potato nachos are sauteed bell peppers, onions and black beans or pinto beans, (just mash the beans slightly so that the beans don't roll off the potato rounds).
Some good fresh and cool toppings to add to your potato nachos after baking include.
Crema, sour cream, fresh diced avocado and or guacamole.
You can also add some salsa, Pico de gallo, cilantro, and green onions or chives.
For some briny and spicy ingredient toppings for potato nachos are fresh or pickled sliced jalapeno peppers, black olives, or even some sliced radishes to add crunch.
To make potato nachos.
Toss 2 lbs of thinly sliced potatoes with some olive oil, paprika and garlic salt.
Then roast the potato slices in the oven at 400 F for 25 minutes to 30 minutes until crispy.
Then layer the potato nachos with some cheese, seasoned ground beef or black beans and bake them again for 5 minutes.
Then add your toppings like sour cream, guacamole and fresh cilantro.