Serve up these delicious and healthy Mediterranean roasted potato nachos for lunch or game day! Bring a bunch of forks to the table and let everyone dig in.
- Large cast iron skillet
- Large bowl
- 1 lb Little Potatoes
- 1 Tbsp + 1 tsp olive oil
- 1 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1/4 cup crumbled feta cheese
- 3 Tbsp Kalamata olives, chopped
- 1 roasted red bell pepper, skinned and chopped
- 3/4 cup English cucumber, chopped
- 1/2 cup tomatoes, diced
- 1/4 cup hummus
- 1/4 cup plain whole milk Greek yogurt
- 2 Tbsp flat-leaf parsley, minced
- 1/2 tsp paprika
Preheat the oven to 400 °F. Lightly coat a large cast iron skillet with cooking spray. Alternatively, use a small baking sheet.
Halve the Little Potatoes.
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 for about 30 minutes, stirring halfway through.
Sprinkle the feta cheese and Kalamata olives over the potatoes. Cook for two minutes.
Sprinkle the roasted pepper, cucumber and tomatoes over the potatoes. Dollop the hummus and yogurt on top.
Sprinkle with parsley and paprika. Serve.