Ingredients:

  • 3 large Russet potatoes (approx. 900g), sliced into 1/4 inch rounds
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 0.5 cup Guinness stout
  • 0.5 cup whole milk
  • 2 cups sharp Irish cheddar, freshly shredded
  • 1 tsp Dijon mustard
  • 1.5 cups cooked corned beef, shredded or diced
  • 0.25 cup pickled jalapeños
  • 3 stalks scallions, thinly sliced
  • 0.5 cup sour cream

Instructions:

  1. Place potato rounds in a large bowl of ice-cold water for 10 minutes to remove excess starch. Drain and pat completely dry with a kitchen towel.
  2. Toss the dry potatoes with olive oil, salt, pepper, and garlic powder in a mixing bowl until evenly coated.
  3. Preheat oven to 220°C. Arrange potatoes in a single layer on parchment-lined rimmed baking sheets. Roast for 20 minutes, then flip and roast for another 15 minutes until the edges are golden brown and crackling.
  4. While potatoes roast, melt butter in a small saucepan over medium heat. Whisk in flour to create a blonde roux and cook for 1-2 minutes until it smells slightly nutty but hasn't turned dark brown.
  5. Slowly pour in 0.5 cup Guinness stout while whisking constantly. Once thickened, whisk in 0.5 cup milk and 1 tsp Dijon mustard.
  6. Remove the pan from the heat and stir in the 2 cups of shredded Irish cheddar in small handfuls until the sauce is velvety and smooth.
  7. Heat the beef. If your corned beef isn't warm, quickly toss it in a skillet or microwave for 30 seconds so it's ready to go.
  8. Once the potatoes are done, pull the tray out. Pile them slightly closer together so the toppings don't just fall onto the pan.
  9. Drizzle the warm cheese sauce over the potatoes. Top with 1.5 cups corned beef and 0.25 cup pickled jalapeños.
  10. Finish with 3 sliced scallions and dollops of 0.5 cup sour cream. Serve immediately while the potatoes are still at their peak crunch.