Photo credit: Tom McCorkle & food styling by Marie Ostrosky
1 tablespoon extra-virgin olive oil, plus more for brushing the pan
2 medium russet potatoes (about 10 ounces each) scrubbed, unpeeled
1/4 teaspoon plus a pinch kosher salt, or more as needed
2/3 cup crumbled feta cheese (3 ounces) *
2 tablespoons whole or 2-percent plain Greek yogurt
1 1/2 teaspoons water
1/2 teaspoon fresh lemon juice, or more as needed
1/4 teaspoon finely minced garlic (about 1/4 clove)
2 tablespoons chopped fresh parsley leaves
2 tablespoons thinly sliced scallions (1 large scallion)
2 tablespoons chopped jarred hot cherry peppers or pepperoncini
Preheat the oven to 400 degrees. Brush a sheet pan with oil.
Cut the potatoes crosswise into 1/4-inch-thick rounds. Place them on the sheet pan; drizzle with 1 tablespoon of oil, sprinkle with 1/4 teaspoon of salt and toss to coat. Arrange the potatoes in a single layer on the sheet pan and bake, about 30 minutes, until they are crisp and browned on the bottom and release fairly easily from the baking 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 5 to 10 minutes more, until lightly browned on the other side.
Using tongs, move the potatoes toward the center of the pan, 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.
While the potatoes roast, in a small bowl, stir together the yogurt, water, lemon juice, garlic and a pinch of salt. Taste and season with more lemon juice and/or salt, if desired.
Using a large spatula, transfer the feta-topped potatoes to a platter. (Alternatively, leave them on the sheet pan to serve the nachos directly from the pan.) Sprinkle with the parsley, scallions and peppers, then drizzle with the yogurt sauce and serve.
Serving size: 7 pieces
Makes 4 servings
Per serving: Calories 230; Total Fat 8g; (Sat Fat 4g); Protein 7g; Carb 32g; Fiber 3g; Cholesterol 20mg; Sodium 440mg; Total Sugar 3g
* Many cheeses are not technically vegetarian because they are made using an animal-derived enzyme called rennet. To make this recipe officially vegetarian, use cheese labeled “vegetarian,” or “no animal enzymes.”