Crispy potato rounds topped with colorful veggies, cheese, and a tangy Greek yogurt ranch dip for sharing.
# What You Need:
→ Potatoes
01 - 4 medium russet potatoes, scrubbed
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Toppings
05 - 1 cup shredded cheddar cheese
06 - 1/2 cup diced red bell pepper
07 - 1/2 cup diced yellow bell pepper
08 - 1/2 cup diced purple onion
09 - 1/2 cup cherry tomatoes, quartered
10 - 1/2 cup corn kernels, fresh or thawed frozen
11 - 1/4 cup sliced black olives
12 - 2 green onions, thinly sliced
13 - 2 tablespoons chopped fresh cilantro, optional
→ Greek Yogurt Ranch
14 - 3/4 cup plain Greek yogurt
15 - 1 tablespoon mayonnaise
16 - 1 tablespoon milk
17 - 1 teaspoon dried dill
18 - 1 teaspoon dried parsley
19 - 1/2 teaspoon garlic powder
20 - 1/2 teaspoon onion powder
21 - 1/2 teaspoon salt
22 - 1/4 teaspoon ground black pepper
23 - 1 teaspoon lemon juice
# Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Slice potatoes into 1/4-inch thick rounds. Toss with olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
03 - Roast potato rounds for 25 to 30 minutes, flipping halfway through, until golden and crisp.
04 - In a bowl, whisk together Greek yogurt, mayonnaise, milk, dill, parsley, garlic powder, onion powder, salt, pepper, and lemon juice. Adjust consistency with additional milk as needed. Chill until serving.
05 - Arrange roasted potato rounds closely on the baking sheet. Sprinkle evenly with shredded cheddar. Add red and yellow bell pepper, purple onion, cherry tomatoes, corn, and black olives.
06 - Return to oven and bake for 5 to 7 minutes, until cheese is melted.
07 - Transfer nachos to a serving platter. Top with green onions and fresh cilantro.
08 - Serve immediately with Greek yogurt ranch on the side.
