Potato Nachos with Yogurt Sauce
Potato Nachos with Yogurt Sauce is a twist on traditional nachos trades out tortilla chips for crispy, oven-baked potato slices, giving them a rustic, hearty feel while keeping things light and flavorful. The creamy yogurt sauce pairs perfectly with the crispiness, adding a refreshing, tangy flavor that’s hard to resist.
Ingredients
Potatoes
- 2-3 large potatoes
- 2 tbsp olive oil
- salt and pepper to taste
Toppings
- 1 small onion finely chopped
- 2 tomatoes finely chopped
- can black beans
- 2 tbsp fresh parsley
- ½ of one lemon juice
- 1 tbsp olive oil
- chili and salt to taste
Sauce
- 2 tbsp vegan greek yogurt
- 1 clove garlic
- 1 small bunch fresh parsley
- ½ of one lemon juice
- salt to taste
Instructions
- Preheat your oven to 425°F (220°C). Thinly slice the potatoes, aiming for uniform slices so they cook evenly. Spread them in a single layer on a baking sheet lined with parchment paper. Drizzle the potato slices with olive oil, salt, pepper. Bake for 30-35 minutes, until the potatoes are crispy and golden brown. Keep an eye on them toward the end to avoid over-browning.
- While the potatoes are baking, in a blender combine the Greek yogurt, minced garlic, lemon juice, parsley, salt, and pepper. Blend until the sauce is smooth and well combined. Adjust seasoning if needed.
- Combine chopped onion, tomatoes, parsley, balck beans, lemon juice, olive oil and chili with some salt. Mix well and taste to adjuct the seasoning.
- When the potatoes are done, add the bean salad on top following with yogurt sauce. Dig in and enjoy!