Chef and author Ian Knauer prepared potato nachos in the Good Day Cafe.
4 pounds medium waxy potatoes
11⁄2 quarts vegetable oil
8 ounces grated sharp yellow cheddar cheese (2 cups)
8 ounces grated mozzarella cheese (2 cups)
4 ounces crumbled queso fresco, ricotta salata, or feta cheese (1 cup )
6 ounces sour cream (2/3 cup) 2 large ripe tomatoes, cored 1⁄2 white onion, chopped
2 tablespoons fresh lime juice 1⁄2 teaspoon black pepper
1⁄2 cup fresh cilantro leaves
Place the potatoes in a large pot with 1 tablespoon salt and cover with 2 inches cold water. Bring to a boil and cook until tender, about 30 minutes. Drain and let cool to room temperature. Using the palm of your hand, gently press down on each potato to lightly crush and expose the flesh while keeping the shape intact.
Preheat the oven to 300°F.
Heat the oil in a large cast-iron skillet or Dutch oven to 400°F. Fry the potatoes in batches, returning the oil to 400°F between batches, until some of the exposed flesh is browned, 6 to 8 minutes per batch. Transfer the pota- toes to paper towels to drain before placing them on an ovenproof serving platter.
Scatter the cheeses over the potatoes. Dollop the sour cream over them and place the platter in the oven until the cheese melts, about 10 minutes.
Meanwhile, chop the tomatoes, then combine with the onion, lime juice, 3⁄4 teaspoon salt, and the pepper. Sea- son with more salt to taste. Scatter the tomato salsa over the nachos, top with the cilantro, and serve.