I’m a Jersey girl, through and through. While I initially refused to consider attending Rutgers when I was in high school, I ultimately completed both my undergrad and graduate degrees there. With the New Brunswick Campus came some of the most memorable meals a Rutgers grad could ever experience: fat sandwiches at the Scott Hall bus stop at 1:30am (RIP to both the Grease Trucks and the Scott Hall bus stop!), fishbowls, and, of course, potachos at Stuff Yer Face.
A few weeks ago, I was craving potachos. Yet, despite living only half an hour or so away from New Brunswick, the idea of going out on a Saturday night, finding parking, and dealing with the college crowd (some of which are now my former students–yikes!) really didn’t appeal to me.
So, I Googled “potacho recipe.”
A few of my friends asked for the recipe so here it is. Enjoy! 🙂
What you need:
6 russet potatoes, sliced thin (you can use more if you’d like)
a large bowl of salt water (sea salt really adds to it!)
8 oz of shredded cheddar cheese
2-3 chopped scallions (or 3 teaspoons of freeze dried chives)
1 small can of sliced black olives
some diced tomato (1 small tomato should be enough)
4-6 slices of cooked bacon, crumbled up
1/4-1/2 cup of sour cream, depending on your taste
ketchup, depending on your taste
salt & pepper for seasoning
You can also add onions, tomatoes, peppers, BBQ sauce, pulled pork, buffalo chicken, etc. The possibilities are endless!
- After you have sliced the potatoes, put them in a large bowl of salt water to soak for at least 30 minutes. (The longer you soak them, the longer they absorb the salt taste and the crispier they get when you cook them. How much salt you put into the water is up to you.)
- Preheat the oven to 425 degrees.
- Drain the slices and pat them dry.
- Toss the slices in olive oil. Then salt and pepper them to taste. (Don’t forget they’ve already been soaking in salt water!)
- Spread the slices evenly on a large baking sheet.
- Bake them for 10 minutes. Then flip them and bake another 10 minutes.
- Take them out of the oven. Top them with the cheese, scallions/ dried chives, tomatoes, black olives, and bacon. I find it turns out really well when you put about 2/3 of the cheese on the first layer, then put the rest of the cheese on top of everything else.
- Squeeze ketchup on top of all this. (Drizzling is better than glops of ketchup!)
- Put this back in the oven for another 10 minutes or so.
- Put the sour cream on top and serve.
This should be enough for 4-6 people if you are eating other things, but if you’re doing this in true Rutgers fashion, this will serve 2. 🙂
Here are some pics from a few weeks ago when I first made this. I’m making these again tonight so I’ll update with better pictures. (I didn’t have all the ingredients when I was craving them a few weeks back!)
If you make these, let me know how they turn out, and if you tweaked them at all!! 🙂