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Serve up these delicious Mediterranean roasted potato nachos for lunch or game day! Bring a bunch of forks to the table and let everyone dig in. Thank you to The Little Potato Company for helping me share this recipe with you.
My second year of university was the year of nachos and ramen. Lunch of champions and scholars, I tell you. I had always been a sandwich and pasta salad kind of gal, but one of my friends lived within a short drive of our classes. What was stocked in his cupboards and fridge? Ramen, tortilla chips and cheese. How I avoided gaining 60 pounds that year is a testament to a youthful metabolism. If I dared to eat those types of lunches that frequently today, things would get ugly very quickly.
Clearly following in his mum's footsteps, my youngest son occasionally requests nachos. "As long as there's a side order of carrots or apple slices," is my typical response. Tortilla chips, tons of melted cheese - yep, fruit and veggies are definitely in order. If only I had that wisdom in my college years. And with football and hockey season just around the corner, the craving for nachos is bound to ramp up for the whole family. That seemed like a great reason to come up with a healthier version of nachos, one that we could share for lunch or serve up at a tailgating party. Hold the ramen, please.
I set aside the tortilla chips and turned to my favorite Creamer potatoes from The Little Potato Company for these Mediterranean potato nachos. And with The Little Potato Company's dedication to developing recipes for Little Chefs, I wanted the recipe to be approachable for my two boys. They have become quite the experts with the chef's knives, so I set them to work with cutting the potatoes and chopping the toppings.
Using my favorite Mediterranean 7-Layer Dip recipe as inspiration for these potato nachos, we chopped up roasted red peppers (see How to Roast a Bell Pepper), tomatoes, cucumber, parsley and Kalamata olives. Simply roast the potatoes in a cast iron skillet (you could also use a baking sheet), then melt the feta over top. Once the potatoes are tender and golden brown and the feta is melted, spread all of the toppings evenly over the top, including healthy dollops of hummus and Greek yogurt.
For serving, bring the whole skillet to the table and give everyone a fork. Dig in!
Other healthy Creamer potato recipes
Cookin' Canuck's
Cookin' Canuck's
I Love Vegan's Korean Potato Bowl
The Cookie Writer's General Tso's Potatoes & Chicken
Cocoa Bean, The Vegetable's Creamy Cashew Curry Soup
Printable Recipe
Mediterranean Roasted Potato Nachos Recipe
Serve up these delicious Mediterranean roasted potato nachos for lunch or game day! Bring a bunch of forks to the table and let everyone dig in.
5 from 1 vote
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Course: Appetizers, Appetizers For Entertaining
Cuisine: Mediterranean
Keyword: Gluten Free, Vegetarian
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 50 minutes minutes
Servings: 6 Servings
Calories: 141.1kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
- 1 pound Little Potato Company Creamer potatoes I used Terrific Trio
- 1 tablespoon + 1 teaspoon olive oil
- ¾ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ cup crumbled feta cheese
- 3 tablespoons chopped Kalamata olives
- 1 roasted red bell pepper skinned & chopped
- ¾ cup chopped English cucumber
- ½ cup diced tomatoes
- ¼ cup hummus I prefer Sabra
- ¼ cup plain whole milk Greek yogurt
- 2 tablespoons minced flat-leaf parsley
- ½ teaspoon paprika
Instructions
Preheat the oven to 400 degrees F. Lightly coat a large cast iron skillet with cooking spray. Alternatively, use a small baking sheet.
Cut the larger Creamer potatoes into quarters and the smaller ones in half.
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.
Roast the potatoes until tender and starting to brown, stirring halfway through, about 30 minutes.
Sprinkle the feta cheese and Kalamata olives over the potatoes. Cook for 2 minutes.
Sprinkle the roasted pepper, cucumber and tomatoes over the potatoes. Dollop the hummus and yogurt on top.
Sprinkle with parsley and paprika. Serve.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 0.66Cup | Calories: 141.1kcal | Carbohydrates: 16.2g | Protein: 3.5g | Fat: 7.7g | Saturated Fat: 1.8g | Cholesterol: 6.1mg | Sodium: 273mg | Fiber: 2.2g | Sugar: 3.2g
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
Disclosure: This post is sponsored by The Little Potato Company as part of an ambassadorship program. This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!
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Reader Interactions
Comments
Brenda @ a farmgirl's dabbles
What a fun meal. I love all the flavors...over POTATOES!!
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Sabrina Modelle
Nachos are my husband's thing, too. Like his most favorite cheat meal ever. Since I have had to give up corn, we've fully embraced the potato nacho. These look like a really fun variation. Can't wait to try. PS, those little potatoes are adorable.
Reply
Des @ Life's Ambrosia
What a perfect twist on nachos! Love this!
Reply
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