If you don't follow the city of Santa Monica farmer's market on Instagram, you should! They regularly post amazing content including recipes featuring local, fresh produce and other products - like our cheese!
This recipe for smashed potato nachos is perfect for your Super Bowl party or really any time you're craving a hearty snack. Shout out to Jackie, the Santa Monica market manager for sharing this delicious recipe.
- 2 lbs fingerling/peewee potatoes, cleaned
- 2 TBS olive oil
- Salt/peper to taste
- 1 c black or pinto beans, strained
- 2 avocados
- 1 lemon or lime
- 1 red onion, small
- 1 c apple cider vinegar or red wine vinegar
- 1 green onion or scallion for garnish
- Shredded cheese - 8oz wedge of LumberJack
Prepare a 'quick pickle onion' - thinly slice a small red onion (with a mandolin, preferred). Put in a small jar and pour vinegar over the onion until submerged. Cover and set aside to pickle.
Cook small potatoes in pot of boiling water with a pinch of salt. Potatoes should be fully submerged. Boil for 20-ish minutes or until slightly fork tender.
Preheat oven to 425F near the end of the potatoes boiling; prepare an oiled baking sheet.
Once the potatoes are tender, drain and let them cool/dry for a few minutes. Place on a baking sheet and "smash" them with a heavy, flat object like a plate or cast iron skillet. Apply enough pressure to flatten, not destroy! Drizzle with olive oil so they crisp up and add salt/pepper to taste.
Bake potatoes for 25-ish minutes until golden around the edges. Add part of the shredded LumberJack cheese in the last few minutes of cooking so it melts.
As the potatoes cook, dice two ripe avocados and mash with a fork. Add a squeeze or lemon or lime juice to preserve coloring. Add salt/pepper to taste. Set aside.
Once potatoes are cooked to your desired crispiness and cheese is melty, plate to your favorite nacho vessel. Sprinkle beans, dollop the avocado and top with the jarred onions, jalapeños, remaining LumberJack cheese and anything else you'd normally add to nachos. Garnish with green onion.
Why Use LumberJack?
LumberJack is our take on the iconic cave-aged Monterey Jack style cheese. It's made with fresh cow's milk, aged for 60+ days in our creamery and is the perfect melting cheese. It's creamy, mild and even kid-approved.
LumberJack is available year-round online for a la carte sales and is featured in the Medium and Large Cheese Bundles, and at farmer's markets in the Bay Area, Central Coast and Los Angeles.