Serve up these delicious and healthy Mediterranean roasted potato nachos for lunch or game day! Bring a bunch of forks to the table and let everyone dig in.
Equipment
- Large cast iron skillet
- Large bowl
- 1 lb Little Potatoes
- 1 Tbsp + 1 tsp olive oil
- 1 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1/4 cup crumbled feta cheese
- 3 Tbsp Kalamata olives, chopped
- 1 roasted red bell pepper, skinned and chopped
- 3/4 cup English cucumber, chopped
- 1/2 cup tomatoes, diced
- 1/4 cup hummus
- 1/4 cup plain whole milk Greek yogurt
- 2 Tbsp flat-leaf parsley, minced
- 1/2 tsp paprika
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Instructions
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Step 1
Preheat the oven to 400 °F. Lightly coat a large cast iron skillet with cooking spray. Alternatively, use a small baking sheet.
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Step 2
Halve the Little Potatoes.
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Step 3
Place the potatoes into a bowl. Toss with the olive oil, oregano, salt and pepper until coated. Transfer the potatoes to the skillet or baking sheet.
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Step 4
Roast the potatoes until tender and starting to brown for about 30 minutes, stirring halfway through.
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Step 5
Sprinkle the feta cheese and Kalamata olives over the potatoes. Cook for two minutes.
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Step 6
Sprinkle the roasted pepper, cucumber and tomatoes over the potatoes. Dollop the hummus and yogurt on top.
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Step 7
Sprinkle with parsley and paprika. Serve.
