Smashed Greek Potato Nachos
Greek out with Nixon Farm’s Smashed Greek Potato Nachos
Warm, crispy smashed potatoes are dressed with Greek goddess aioli, tomato-cucumber-feta ‘salsa’ and coconut tzatziki subs in for sour cream.
Nachos, but make em’ Greek! Try Nixon Farm’s rif on the smash potato craze– a Greek Meze Meets Mexican Nachos. Mamma Mia Señorita, it’s sooooo good!
In this Greek-Mexican fusion plate:
Guacamole -> Greek Goddess Aioli
Okay. So both guac and this bold sauce are green… But stay with me! The incredibly vibrant and bold Greek Goddess Aioli is adorned with authentic Greek herbs and is made with cashews, making it a near drinkable dressing that is amazing on salads. We drizzled the leftover Greek Goddess Dressing on our potato soup the next day, and it was delightful.
Sour Cream -> Garlicky Tzatziki
Coconut yogurt, cucumber, garlic, lemon juice, and dill are combined to make an incredibly versatile greek sour cream.
Salsa -> Tomato- Cucumber Salad With Tangy Feta
Our ‘Greek Salsa’ is crunchy and refreshing; dill, tangy Violife feta and a pop of fresh lemon to bring it all together.
Smashed Greek Potato Nachos
Ingredients
Smashed Potatoes
- 1200 grams Mini yellow and red potatoes two packages of mini potatoes
- 2 tbsp olive oil
- 1 tbsp dried parsley
- 1 tbsp dried oregano
- 1/2 lemon juiced
- 1 tsp salt
- fresh ground pepper
Greek Goddess Dressing
- 1/2 cup raw cashews
- 1 cup parsley fresh
- 1/2 cup cilantro fresh
- 1/4 cup dill fresh
- 2-3 stems chives
- 1/2 lemon juiced
- 3 tbsp olive oil
- 2 cloves garlic
- 1/2 tsp salt
- fresh ground pepper
Tzatziki
- 3/4 cup coconut yogurt
- 1 cup grated cucumber
- 3 cloves garlic minced
- 1/4 cup dill finely chopped
- 2-3 tbsp fresh squeezed lemon juice
- 1/2 tsp salt
- fresh ground pepper
- 1-2 tpso olive oil
Greek Salsa
- 1 cup cucumber chopped
- 1 cup tomto chopped
- 1/2 cup red onion finely chopped
- 1/4 cup feta we use Violife
- 2 tbsp olive oil
- 1 lemon juiced
- 2 tbsp fresh dill chopped
- 1 tsp salt
- fresh ground pepper
Instructions
Smashed Potatoes
- Wash potatoes and add to a large pot, cover with water and add 1 teaspoon of salt. Bring to a boil. Reduce the heat, and allow the potatoes to cook for about 20 minutes depending on the size of the potatoes, until fork tender. Meanwhile, line a baking sheet with parchment paper, and preheat the oven to 400F. Drain the water, and place the potatoes in bowl and combine with olive oil, lemon juice, oregano, parsley, salt and pepper.Place on a baking sheet dispersed at least 1 inch apart. Cover potato with a small piece of parchment paper and smash with a glass jar, cup or mug. Place in the oven, and bake for 30 to 40 minutes until the potatoes are crispy.
Greek Goddess Dressing
- In a high speed blender or food processor, combine all ingredients. Pulse until well combined, and a thick, creamy consistency is achieved. Season to taste.
Tzatziki
- Using a box grater, grate cucumber with the skin on until you get about 1 cup. Add coconut yogurt to a medium bowl and add cucumber, dill, garlic, dill, salt, pepper, lemon juice, and olive oil. Stir to combine. Taste and adjust flavor as needed.
Greek Salsa
- In a bowl, combine chopped cucumber. chopped tomato, diced red onion, chopped dill, crumbled feta, olive oil, lemon, salt, and. pepper.
Assemble
- Place smashed potatoes on a serving platter. Layer Greek Salsa, tzatziki, and Greek Goddess dressing. Garnish with more chives, red onion, peppercini's, and feta.Serve and enjoy 🙂
LOVE POTATOES AS MUCH AS WE DO? PERUSE THESE RECIPES:
“I AM JUST SO GRATEFUL FOR ALL THE WAYS I CAN EAT POTATOES” – ME (T-SHIRTS COMING SOON!)
More potato recipes to try:
FIND US ON INSTAGRAM!
When you try this recipe, be sure to let us know what you think on Instagram! Comment on the Smashed Greek Potato Nachos post and, stay tuned to our @nixon_farm for our garden-to-table recipes and farm stories!