Greek-Style Potato Nachos

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!

Great

% Daily Values based on a 2,000 calorie diet

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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