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I wasn’t sure what to title this post when I was putting it together, mostly because this recipe is a bunch of different things! It includes a whole lot of veggies (Potatoes, lentils, radishes, kale, watercress, jalapeño peppers…You get the idea!). Those items are all piled together nacho style, but the nacho chips here are homemade potato chips. The homemade part is a non-negotiable in my book, as unlike a store-bought version, these chips have a crunchy/little bit chewy texture, and they taste extra-spud-sy. So, this platter is almost like a gigantic loaded baked potato too. The lentils are cooked down with spices, fresh rosemary, tomato paste, and Woodbridge Wines Chardonnay, and as such, pair perfectly with a glass (Or two!) of it!
What this recipe also represents is the perfect game day food! As you might know, this weekend promises to be pretty exciting in the world of football, and following that, we will all be celebrating the biggest “Big Game” of the year! Keeping in mind that the 2016 version of that game is going to be played for the 50th time (AKA, the Golden Anniversary!) in San Francisco, I set up this party plan with a nod to all things gold, and The City by the Bay.
When I invite people into my home, I always want them to feel like they are, well home! I like to serve food that is a blend of casual, yet special (Hey, Potato Chip Nachos!). This is probably something that stems from my Mom as she is the same way, but I am big on using real plates (And having post-party dish washing sessions with my girls! We have some of the best laughs then!) and utensils (I should also note that those things are kind of necessary for messy, overflowing, easily dropped servings of nachos!). I went for a mismatched theme, using pieces from basic white and black sets and inexpensive thrift store finds. That way, if someone does have an accident, it’s no big deal.
I set up a bar with my wine (Both the Chardonnay, and a Cabernet Sauvignon!), low tumblers, and twinkly lights – because every party needs at least one strand of those! I finished with a pile of white cloth dish towels to use as napkins, scattered around postcards with vintage SF scenes on them, and laid out the nachos, of course. The goal was to create a vibe where people can grab-and-go as they please, and to keep the vino free flowing!
PS – I may have included some red and blue touches here in honor of my favorite patriotic team. ; )
- 4-6 medium-size Russet potatoes, scrubbed clean
- Vegetable oil, for frying
- Prepare a bowl of water with ice.
- Using a mandoline or an extremely sharp knife, cut the potatoes into very thin slices (Be careful!). Place the sliced potatoes in the ice water. This will prevent them from turning pink, and also remove any excess starch.
- Pour your oil into a large heavy-bottomed pot. This will vary depending on the size and shape of your pot, but you will want enough so that the potatoes will "float" once you drop them in. I used approximately 3 cups. Heat the oil over medium-high heat, until it reaches about 400 degrees (Pending you have a thermometer and are able to measure that!), or is near smoking point.
- Remove the sliced potatoes from the water and pat them dry with paper towels.
- Working in batches, drop the potatoes into the hot oil, and gently toss using a slotted spoon. Fry for approximately 3-5 minutes, until golden brown. Remove with the slotted spoon and drop the chips on paper-towel lined baking sheets to blot any excess grease. Sprinkle generously with salt.
- Snack on these plain or serve nacho-style!
- For the lentils:
- 2 tablespoons olive oil
- 2 garlic cloves
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon chopped fresh rosemary
- 2 tablespoons tomato paste
- 1 cup dried lentils
- ½ cup Woodbridge Wines Chardonnay
- 2 cups vegetable stock
- For the Nachos:
- Homemade potato chips
- Cheese or Queso (I like a blend of Fontina and Smoked Gouda for this recipe!)
- Cooked lentils
- Chopped kale
- Sliced radishes
- Pickled jalapeño peppers
- Sliced Avocado
- Chopped tomatoes
- To make the lentils: Heat the olive oil in a large skillet set over medium heat. Add the garlic and cook, stirring, for a minute, or two, until fragrant. Add the spices and tomato paste to the skillet and cook for an additional minute.
- Add the lentils, wine, and vegetable stock, scraping the bottom of the skillet to make sure that all of the spices are incorporated. Cover, reduce the heat to low, and cook for approximately 10-20 minutes (This will depend on what brand of lentils you use!) until the liquid has evaporated and the lentils are tender.
- To make the nachos: Layer! Start with the homemade chips, add cheese, lentils, more cheese and top with the vegetables!