Greek-Style Potato Nachos

Name: Greek-Style Potato Nachos
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Greek, Mediterranean, European
Ingredients: 21 oz small potatoes; 1 lemon (juice and zest, divided); 1 tsp dry oregano; 1 tbsp olive oil; 1/2 cup plain yogurt (I used soy); 1 garlic clove (minced); 1 cucumber (cut in half); 3 tbsp fresh dill (finely chopped); 5.5 oz small tomatoes (finely chopped); 1 cucumber; 3/4 cup black lentils (cooked); 1/3 cup hummus (I used regular and beetroot hummus); 9 kalamata olives (pitted and chopped); 1/4 cup pickled onions (see notes); 2 tbsp pistachios (roughly chopped); sea salt flakes to taste; freshly cracked black pepper to taste

4 steps

Prep:20minCook:30min

This delicious dish layers baked lemony potatoes with tzatziki, fresh vegetables, and hummus, topped with olives and pistachios. A fresh take on nachos that's sure to please!

Updated at: Fri, 06 Dec 2024 09:47:38 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories684.4 kcal (34%)

Total Fat30.7 g (44%)

Carbs88.1 g (34%)

Sugars14 g (16%)

Protein20.6 g (41%)

Sodium1352.1 mg (68%)

Fiber19.8 g (71%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

21 ozpotatoes

small

1lemon

juice and zest, divided

1 tspdry oregano

1 Tbspolive oil

½ cupplain yogurt

5.5 oztomatoes

small, finely chopped

1cucumber

¾ cupblack lentils

cooked

⅓ cuphummus

I used regular and beetroot hummus

9kalamata olives

pitted and chopped

¼ cuppickled onions

freshly cracked black pepper

to taste

Instructions

Step 1

Prepare the potatoes: Preheat the oven to 400 °F (fan-assisted). Wash the potatoes thoroughly, leaving the skin on. Slice the potatoes sideways to about ⅒ inch (3mm). Transfer them into a bowl and combine with the oregano, olive oil, lemon zest, juice of half of the lemon (about 1 tbsp), and a pinch of salt and pepper. Spread onto a baking tray. Ensure the potatoes are arranged in a single layer, not piled on top of one another (use a second baking tray if necessary). Bake on the middle rack of the oven for 30 minutes, rotating the tray halfway (see notes) until the potatoes are golden.

Step 2

Prepare the Tzatziki: Shred half of the cucumber, place it into a clean cloth, and squeeze out the excess water (see notes). Transfer the cucumber into a bowl, along with the dill, minced garlic, the remaining lemon juice, a pinch of salt and pepper, and the yogurt. Mix to combine.

Step 3

Finely chop the second half of the cucumber.

Step 4

On a large plate, layer the cooked potatoes, followed by the tzatziki, chopped tomatoes, lentils, and chopped cucumber. Using a spoon, place some dollops of hummus across the dish. Top with pickled onions, olives, and chopped pistachios, and enjoy immediately!

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