GREEK-ISH POTATO NACHOS

Serves: 4

■ 1 tbsp (15 ml) extra-virgin olive oil, plus more for brushing pan

■ 2 medium russet

■ scrubbed, unpeeled

■ 1/4 tsp (1 ml) plus a pinch kosher salt, or more as needed

■ 2/3 cup (160 ml) crumbled feta cheese

■ 2 tbsp (30 ml) plain Greek yogurt

■ 1 1/2 tsp (7.5 ml) water

■ 1/2 tsp (2.5 ml) fresh lemon juice, or more as needed

■ 1/4 tsp (1 ml) finely minced garlic (about 1/4 clove)

■ 2 tbsp (30 ml) chopped fresh parsley leaves

■ 2 tbsp (30 ml) thinly sliced scallions (1 large scallion)

■ 2 tbsp (30 ml) chopped jarred hot cherry peppers or pepperoncini

1. Preheat oven to 400 F (205 C). Brush a sheet pan with oil.

2. Cut potatoes crosswise into 1/4-inch (6-mm) thick rounds. Place them on the sheet pan; drizzle with 1 tbsp (15 ml) of oil, sprinkle with 1/4 tsp (1 ml) of salt and toss to coat. 3. Arrange the potatoes in a single layer 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 5-10 minutes more until the potato slices do release.)

4. Flip the potatoes, return to the oven and roast for 5-10 minutes more, until lightly browned on the other side.

5. Move the potatoes toward the centre of the pan, fanning them out so they overlap slightly. Sprinkle the feta over the potatoes and return to the oven for about

5 minutes, until cheese is warm.

6. While the potatoes roast, in a small 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.

7. Using a spatula, transfer the feta-topped potatoes to a platter. Sprinkle with the parsley, scallions and peppers, then drizzle with the yogurt sauce and serve.