Inspiration often strikes unexpectedly. While I was doing errands a few weeks back, I walked past a blue-and-white decorated Greek food truck and a side dish on its menu board caught my eye: fried potatoes with herbs and garlic. I reveled in the thought of that combination as I sauntered on, but as I’d recently made a batch of Loaded Potato Nachos (from my new book), a few blocks later the two concepts collided in my head and the idea for this recipe was born. And boy, am I glad, because it is totally “Opa!”-worthy.
Potato nachos dish up the same crunchy, pile-on-the-goodies, bar-food vibe as typical nachos, but in a better-for-you way because they are made with roasted potatoes rather than fried chips. Once the potatoes are tossed with a little oil and crisped in a single layer on a sheet pan, they are piled on the same pan to slightly overlap and become a platform for whatever flavors inspire you.
Here, the potato “chips” are layered with crumbled feta cheese and returned to the oven until the cheese is warm. They are then showered with scallion, parsley and sliced, jarred hot peppers — the kind you might find in a Greek salad. Then the whole is drizzled with a lemony yogurt sauce that has a whisper of fresh garlic, just enough to give the sauce depth without being too aggressive.
Greek-ish Potato Nachos
Active: 15 minutes | Total: 45 minutes
1 tablespoon extra-virgin olive oil, plus more for brushing the pan
2 medium russet potatoes (about 10 ounces each) scrubbed, unpeeled
¼ teaspoon plus a pinch kosher salt, or more as needed
2/3 cup crumbled feta cheese (3 ounces)
2 tablespoons whole or 2-percent plain Greek yogurt
1½ teaspoons water
½ teaspoon fresh lemon juice, or more as needed
¼ teaspoon finely minced garlic (about 1/4 clove)
2 tablespoons chopped fresh parsley leaves
2 tablespoons thinly sliced scallions (1 large scallion)
2 tablespoons chopped jarred hot cherry peppers or pepperoncini
Preheat the oven to 400 degrees. Brush a sheet pan with oil.
Cut the potatoes crosswise into ¼-inch-thick rounds. Place them on the sheet pan; drizzle with 1 tablespoon of oil, sprinkle with 1/4 teaspoon of salt and toss to coat. Arrange the potatoes in a single layer on the sheet pan and bake, about 30 minutes, until they are crisp and browned on the bottom and release fairly easily from the baking tray using a metal spatula. (If they do not, return to the oven for 5 to 10 minutes more, until the potato slices do release.) Flip the potatoes, return to the oven and roast for 5 to 10 minutes more, until lightly browned on the other side.
Using tongs, move the potatoes toward the center of the pan, fanning them out so they overlap slightly. Sprinkle the feta cheese over the potatoes and return to the oven for about 5 minutes.
While the potatoes roast, in a bowl, stir together the yogurt, water, lemon juice, garlic and a pinch of salt. Taste and season with more lemon juice and/or salt, if desired.
Using a large spatula, transfer the feta-topped potatoes to a platter. (Alternatively, leave them on the sheet pan to serve the nachos from the pan.) Sprinkle with the parsley, scallions and peppers, then drizzle with the yogurt sauce.
Make ahead: The sauce can be made and stored, covered and refrigerated, for up to 1 day.
Nutrition: Calories: 230; Total Fat: 8 g; Saturated Fat: 4 g; Cholesterol: 20 mg; Sodium: 440 mg; Carbohydrates: 32 g; Dietary Fiber: 3 g; Sugars: 3 g; Protein: 7 g.