Ingredients:

  • 1 kg Russet potatoes (approx. 3-4 large potatoes)
  • 45 ml extra virgin olive oil
  • 5 g garlic powder
  • 5 g smoked paprika
  • 5 g kosher salt
  • 2 g cracked black pepper
  • 225 g sharp Cheddar cheese, freshly shredded
  • 115 g Monterey Jack cheese, freshly shredded
  • 150 g thick-cut bacon, cooked until crispy and crumbled
  • 30 g fresh scallions, thinly sliced
  • 60 g pickled jalapeños
  • 120 ml sour cream
  • 1 medium Roma tomato, diced and seeded

Instructions:

  1. Preheat your oven to 425°F (220°C). Scrub potatoes clean and slice into uniform 1/4-inch (6mm) thick rounds using a mandoline or chef's knife.
  2. Submerge the potato slices in a bowl of cold water for 10 minutes to remove excess starch. Drain and pat completely dry with a kitchen towel.
  3. In a large bowl, toss the dried potato rounds with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
  4. Arrange potatoes in a single layer on a parchment-lined baking sheet. Roast for 20–25 minutes, flipping halfway through, until golden brown and crisp.
  5. Group the crispy potatoes closer together so they overlap. Sprinkle with half of the combined Cheddar and Monterey Jack, then top with crumbled bacon and the remaining cheese.
  6. Return to the oven for 3–5 minutes until the cheese is bubbling and slightly browned.
  7. Immediately top with diced tomatoes, pickled jalapeños, and sliced scallions. Drizzle with sour cream before serving.