Posted by https://twohealthykitchens.com/reuben-topped-irish-nachos/
© 2016 Two Healthy Kitchens. All rights reserved.
Reuben-Topped Irish Nachos
Thousand Island Dressing
- 2 1/2 tablespoons nonfat plain Greek yogurt
- 1 1/2 tablespoons ketchup (natural or organic, see note)
- 2 teaspoons sweet pickle relish (natural or organic, see note)
- 3/4 teaspoon white vinegar
- 1/4 teaspoon hot sauce (such as Frank's Red Hot)
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon kosher salt
- 1 1/2 pounds russet potatoes, scrubbed
- 1 tablespoon extra virgin olive oil
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 3 ounces extra-lean deli corned beef, chopped (see note)
- 1 cup shredded, reduced-fat Swiss cheese
- 1/4 - 1/3 cup sauerkraut (exact amount is personal preference), drained and gently pressed to remove extra moisture
- finely chopped parsley (if desired), for garnish
- Preheat oven to 475ºF.
- In a medium bowl, combine dressing ingredients: Greek yogurt, ketchup, relish, vinegar, hot sauce, ⅛ teaspoon garlic powder, ⅛ teaspoon onion powder, and ⅛ teaspoon kosher salt. Cover and refrigerate until needed (can be made up to about two days ahead).
- Cut potatoes evenly into ⅛"-thick slices. (You can use a mandolin for this if you'd like, but I use a chef's knife. Either way, the key is to cut them very uniformly so they bake evenly.)
- In a large bowl, toss potato slices with olive oil until evenly coated. Sprinkle potatoes with ¾ teaspoon garlic powder, ¾ teaspoon onion powder, ¾ teaspoon kosher salt, and black pepper. Toss again to be sure spices are distributed very evenly. You may find that it's easiest to do this with your hands, rather than a mixing spoon.
- Place potato slices onto two parchment-lined baking sheets, spreading them out and making sure they don't touch or overlap (see note).
- Bake potato slices for 12-14 minutes. The exact baking times may vary if your potato slices aren't cut to ⅛" or if they aren't uniform in thickness. Check them periodically: you're looking for a warm, browned, toasty bit of color on the bottom of your slices, but you don't want them to burn.
- Carefully flip all slices over and continue baking on second side for about 5-8 minutes more, again checking periodically for doneness. If some of your slices are thinner than others, they may be ready sooner, and you may want to remove them to a plate while the other slices continue baking.
- When your potatoes are done baking, mound them into a pile in the center of one baking sheet, layering them as you do so with corned beef, cheese, and sauerkraut. Return the nachos to the oven for about 5 more minutes, to allow the toppings to warm and the cheese to melt.
- Garnish nachos with parsley, if desired, and serve with Thousand Island Dressing (you can drizzle the dressing on top, serve it alongside, or both).
Ketchup and pickle relish: We recommend purchasing natural or organic brands of these two items whenever possible, in order to avoid brands that have high-fructose corn syrup and other "questionable" ingredients.
Corned beef: What you want to purchase is very lean corned beef, like what you would get at the deli counter, not a large corned beef brisket. While the extra-lean deli slices should weigh in at just a gram or so of fat per ounce, a brisket is often about three or four times that.
Spreading out the potatoes: Spreading the potatoes out is the key to getting them to roast properly. If they're baked in a pile or with too much overlap, they won't develop a toasty, crispy, beautifully browned, roasted exterior. Don't try to squeeze all your fries onto one baking sheet – simply use two baking sheets, and you'll get a much better result.