Smashed Potato Nachos
In this nacho-inspired dish, replace the corn chips with crispy smashed potatoes. Top with grated cheese, salsa and a few dollops of plain Greek yogurt for a starter that’ll bring…
Instructions
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1
Place a steaming basket in the bottom of a pot. Add enough water to just reach the bottom of the steamer. Cover and bring to a boil.
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2
Place the potatoes in the steaming basket. Cover and steam just until the potatoes are tender when pierced with the tip of a knife, about 25 minutes, making sure there is always enough water in the pot. Let the potatoes cool on a plate.
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3
With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
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4
On the baking sheet, toss the potatoes with half (2 tbsp/30 ml) of the oil. Arrange the potatoes spread out in a single layer. Using the bottom of a measuring cup, slightly crush the potatoes until about ½ inch (1 cm) thick. Drizzle with the remaining oil. Season with salt and pepper.
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5
Bake for 40 minutes or until the potatoes are golden, turning them over halfway through.
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6
Top each potato with salsa. Garnish with the cheese and olives. Bake for another 5 minutes or until the cheese has melted.
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7
Top the potatoes with the yogurt. Garnish with the green onions and jalapeño. Serve with hot sauce.
In this nacho-inspired dish, replace the corn chips with crispy smashed potatoes. Top with grated cheese, salsa and a few dollops of plain Greek yogurt for a starter that’ll bring everyone to the table.
