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Smashed Greek Potato Nachos

Greek out with Nixon Farm's Smashed Greek Potato Nachos
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Course: Appetizer, Side Dish
Cuisine: greek, Irish
Ingredients Method

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

Method
 

Smashed Potatoes
  1. 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
  1. 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
  1. 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
  1. In a bowl, combine chopped cucumber. chopped tomato, diced red onion, chopped dill, crumbled feta, olive oil, lemon, salt, and. pepper.
Assemble
  1. 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 :)