salt n’ vinegar pierogi nachos
Sometimes, you just want some nachos that aren’t exactly nachos. Potato craving? Cheese craving? Pick it up with your fingers and smash it in your maw craving? Salt n’ Vinegar Pierogi Nachos. De nada.
I’ll keep this brief, mostly because I only have two photos and it’s much harder to babbly my face off when the visual interest is less in a post. I created these during football season and waited to share them until the time felt right, and for whatever reason, it felt right today. Maybe because weekends are revamping with busyness and you want to relax with a big pile of roasted nachos. These are a great option if you want something a little funky and new.
Crispy potatoes. Point 1.
Salt and vinegar coating that takes no more effort than picking your nose. Point 2.
Sweet caramelized onions. Point 3.
Melted Swiss cheese everywhere you can fit it. Checkmate.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you’ve made!
That drink peeking out in the corner of the photos? Why, that’s a Fig Thyme Moscow Mule!
Ingredients
- 2 lbs Yukon gold potatoes
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp dried dill
- kosher salt and pepper
- 1 onion, sliced into strips
- 2 tbsp butter
- 1 cup shredded Swiss cheese
- 1 cup sauerkraut
- chopped parsley, to serve
Instructions
- Preheat oven to 425 degrees and line two baking sheets with parchment. Slice potatoes 1/4 inch thin. Toss with olive oil, apple cider vinegar, dried dill, salt and pepper, then spread onto baking sheets with no overlap. Roast 25 minutes on one side, then flip and roast 20 more minutes until crispy.
- While the potatoes roast, caramelize the onions. Melt butter in a skillet over medium-low heat, then add onion and a pinch of salt and pepper. Saute, stirring occasionally, for at least 30 minutes until onions brown and become jammy. You may need to lower the heat if the onions begin to crisp up too quickly. "Low and slow" is the name of the game!
- To assemble the nachos, spread half of the onions, half of the sauerkraut, and half of the Swiss cheese over one layer of roasted potatoes. Add a second layer of potatoes, the rest of the onions, sauerkraut, and cheese. Bake for 8-10 more minutes until cheese melts and bubbles. Before serving, sprinkle with parsley.
