• Slice potatoes ¼″ thick and place in a bowl of cold water for 20 minutes. Drain very well and dry potatoes with paper towel.
• If baking preheat oven to 400°F. Toss potatoes with ¼ cup olive oil. Place on a parchment lined pan and bake 30-35 minutes or until browned and crispy.
• If frying, preheat oil to 375°F. Place potatoes into hot oil for about 7 minutes per batch or until lightly browned. Drain on paper towels.

NACHOS

• Preheat oven to 475°F.
• In a bowl, combine cheese, corned beef (or bacon) and half of the green onions. Layer half of the potatoes in an oven proof skillet or dish (a large pie plate works well). Top with half of the cheese.
• Repeat layers. Bake 15-20 minutes or until cheese is melted through.
• Remove from oven and top with remaining green onions, tomato, and jalapeno. Serve with guacamole and sour cream.
• This recipe and picture is adapted from Spend With Pennies.