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spiced potato wedges with vegan nacho cheese and spicy jalapeño slices

Spiced Potato Nachos | Gluten-Free, Dairy-Free

These spiced potato nachos are made from organic Russet potatoes, sprinkled generously with spices and covered in vegan cheese and spicy hot jalapeños.

Course Appetizer, Main Course
Cuisine American
Keyword nachoes, pickled jalapenos, potatoes, roasted potatoes, vegan cheese
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Author Deana Larkin Evans


  • 4 large organic potatoes
  • 1 tbsp ghee
  • 2 tbsp olive oil
  • 1 tsp Ancho chili powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • The Honest Stand spicy nacho dip
  • Hot jalapeño pepper slices


  1. Preheat the oven to 450 degrees F.

  2. Wash and scrub the potatoes. Cut into wedges lengthwise.

  3. Place the ghee and oil in a baking dish and heat in the oven for 1-2 minutes. Carefully remove the hot baking dish from the oven and add potatoes. Toss potatoes in oil with a spatula.  Sprinkle generously with salt and pepper.  Bake for 40 minutes to 1 hour, checking for browning on the edges.

  4. Mix together the garlic powder, Ancho chili powder and Mexican oregano. Sprinkle over the potatoes 15 minutes before the potatoes are done roasting. Toss before serving.  Transfer to a plate

  5. Meanwhile, transfer the spicy nacho dip to a microwave safe container.  Heat at 30 second intervals until melted.  Pour over the potatoes.  Garnish with hot jalapeño pepper slices.