At 3’s Greenville, a 12-hole par-3 course in Greenville, S.C., the menu is loaded with some tried-and-true favorites: an outstanding hot dog, spicy and sweet Carolina hot chicken, and a killer burger.
But on the appetizer front, adventurous diners might be curious about one particular offering: potachos.
What are potachos? We’re glad you asked. Think of it as GOLF senior writer Josh Sens aptly describes it: it’s as if potato chips and nachos had a baby.
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On a recent visit to 3’s, Sens has the chance to watch culinary director Chris Wehking create a plate of potachos from start to finish.
The secret to the dish’s deliciousness? Just about every part is made from scratch, including the potato-chip base, which Wehking crisps in a fryer for two to three minutes.
Chopped chicken thigh pieces are then warmed on the griddle, and covered with seasoning — a mix of chili powder, paprika, garlic powder, onion powder and cumin, a classic taco-style spice mix.
When the chips are done, Wehking salts them and drizzles them with house-made queso — white American cheese melted down with some milk, garlic powder, onion powder, cumin, chili powder, cayenne and some chopped roasted green chilies.
“They’re mild,” Wehking said of the chiles. “No heat — just for depth of flavor.”
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Next up: a few dollops of salsa, which Wehking makes with tomatoes and four different types of dried chilies. Again, these aren’t included for heat but for flavor.
Additional toppers include thinly shaved red onions and pickled onions. Next, the warmed chicken is added along with another layer of queso, followed by some house-made cilantro ranch dressing. The whole plate is garnished with chives before serving.
How does it taste? Sens was a fan.
“That is really good,” he said. “The potato is key. It’s such a different flavor. Lighter and more interesting.”
To watch a tutorial on how Wehking makes the potachos at 3’s Greenville, check out the video above. And to learn more about 3’s, click here.
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