Greek-ish potato 'nachos' are the snackable mash-up you've been missing

Greek-ish potato nachos are a fun, unexpected and healthier take on the Mexican favourite.
Greek-ish potato nachos are a fun, unexpected and healthier take on the Mexican favourite. Photo: Tom McCorkle for The Washington Post

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 corn chips. Once the thinly sliced potatoes are tossed with a little oil and crisped in a single layer on an oven tray, they are piled on the same tray to slightly overlap and become a platform for whatever flavours inspire you.

Here, the potato "chips" are layered with crumbled feta cheese and returned to the oven until the cheese is warm. They are then showered with spring onion, parsley and sliced, jarred pickled hot peppers - the kind you might find in a Greek salad. Then the whole mess is drizzled with a lemony yoghurt 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 tray 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.

Greek-ish potato nachos

The sauce can be made and stored, covered and refrigerated, for up to 1 day.


  • 3 tsp extra-virgin olive oil, plus more for brushing the pan
  • 2 medium potatoes (about 280g each) scrubbed, unpeeled
  • ¼ tsp plus a pinch salt, or more as needed
  • ⅔ cup (85g) crumbled feta cheese x
  • 1½ tbsp plain Greek-style yoghurt
  • 1½ tsp water
  • ½ tsp fresh lemon juice, or more as needed
  • ¼ tsp finely minced garlic (about ¼ clove)
  • 1½ tbsp chopped parsley leaves
  • 1½ tbsp thinly sliced spring onions
  • 1½ tbsp chopped jarred hot peppers or pepperoncini


  1. Preheat the oven to 200C. Brush a sheet pan with oil.
  2. Cut the potatoes crosswise into half-centimetre-thick rounds. Place them on the tray; drizzle with the three teaspoons of oil, sprinkle with ¼ teaspoon of salt and toss to coat. Arrange the potatoes in a single layer on the tray and bake, about 30 minutes, until they are crisp and browned on the bottom and release fairly easily from the tray using a metal spatula. (If they do not, return to the oven for 5 to 10 minutes more, until the potato slices do release.) Flip the potatoes, return to the oven and roast for 5 to 10 minutes more, until lightly browned on the other side.
  3. Using tongs, move the potatoes toward the centre of the tray, fanning them out so they overlap slightly. Sprinkle the feta cheese over the potatoes and return to the oven for about 5 minutes, until the cheese is warm.
  4. 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.
  5. Using a large spatula, transfer the feta-topped potatoes to a platter. (Alternatively, leave them on the tray to serve straight from the tray.) Sprinkle with the parsley, spring onion and pickled peppers, then drizzle with the yoghurt sauce and serve.

Serves 4

The Washington Post