Let me count the ways, and the calories.
For the last movie night in my house we decided to make nachos for dinner. But I had to figure out a way to make them more of a meal and less of a mess. I needed them to be more nutritionally sound than processed cheese sauce on top of stale chips. I replaced the chips with crispy potatoes and added corn and beans. And let’s just say, they didn’t last the whole movie.
*Just a little note about the yellow potatoes called yukon gold that I used in this dish. Yellow potatoes have less starch and will crisp up better than a russet or white potato. The yellow potato gets its color from a chemical called anthoxanthins which is a pigment loaded with antioxidants. So the yellow potato has less carbohydrate and more antioxidants. So stop hating on the potato!
Serves 3-4 as a meal
4-6 Yukon gold potatoes*
Fresh or frozen corn
8oz canned black beans
½ tablespoon cumin
Juice of ½ lime
Shredded cheese of your choice
Pico de gallo
Preheat the oven to 400 degrees.Cut your potatoes into 3/4 inch thick slices and toss them with olive oil. Layer onto a baking sheet and cook for 15-20 minutes, flip the potatoes and cook for another 20 minutes. You will want them pretty crispy and cooking time will vary according to your oven and your preference.
