Nachos, but not as you know them

One bite and you’ll discover why these are the snackable, tasty mash-up you’ve been missing, writes Ellie Krieger.

In this recipe, thinly sliced, crispy roasted potatoes stand in for the fried chips of a typical nacho platter. They are piled with classic Greek flavours – feta cheese, herbs, hot cherry peppers, and a yoghurt-lemon drizzle kissed with a whisper of garlic for a fun, unexpected and healthier take on the bar food favourite.

■ 1 tablespoon extra-virgin olive oil, plus more for brushing the pan

■ 2 medium russet potatoes (about 300g each) scrubbed, unpeeled

■ 1⁄4 teaspoon, plus a pinch, of kosher salt, or more as needed

■ 2⁄3 cup crumbled feta cheese (85g)

■ 2 tablespoons plain greek yoghurt

■ 11⁄2 teaspoons water

■ 1⁄2 teaspoon fresh lemon juice, or more as needed

■ 1⁄4 teaspoon finely minced garlic (about 1⁄4 clove)

■ 2 tablespoons chopped fresh parsley leaves

■ 2 tablespoons thinly sliced spring onion

(1 large spring onion)

■ 2 tablespoons chopped, jarred hot cherry peppers or pepperoncini

Preheat the oven to 205 degrees Celsius. Brush a baking tray with oil.

Cut the potatoes crosswise into 6.5mm-thick rounds. Place them on the baking tray, drizzle with one tablespoon of oil, sprinkle with 1⁄4 teaspoon of salt, then toss to coat. Arrange the potatoes in a single layer on the tray and bake, for 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 don’t, return to the oven for 5-10 minutes, until the potato slices do release.) Flip the potatoes, return to the oven and roast for another 5-10 minutes, until lightly browned on the other side.

Using tongs, move the potatoes towards 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 five minutes, until the cheese is warm.

While the potatoes roast, in a small bowl, stir together the yoghurt, 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 baking tray to serve the nachos from the pan.)

Sprinkle with the parsley, scallions and peppers, then drizzle with the yoghurt sauce and serve.

The sauce can be made and stored, covered and refrigerated, for up to one day.

WASHINGTON POST These Greek-ish potato nachos have spuds standing in for the more traditional nachos.