Spuds replace chips in Greek treat
Top these nachos with feta cheese and a drizzle of garlicky yogurt sauce
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 revelled in the thought of that combination as I sauntered on, but as I’d recently made a batch of Loaded Potato Nachos, 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 fun, 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 with fried chips.
Once the thinly sliced 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 flavours inspire you — foodtruck-derived or otherwise.
The potato “chips” are layered with crumbled feta and returned to the oven until the cheese is warm. They are showered with scallions, parsley and sliced, jarred hot peppers — the kind you might find in a Greek salad. Then the whole mess 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.
If you’re having people over, serve the whole shebang right on the sheet pan (try not to get burned) or transfer the “nachos” to a serving platter. But you have permission to be greedy and keep these “nachos” for yourself — they make a fine dinner side, accompanied by a salad and roasted chicken or fish.