# Components:
→ Potatoes
01 - 4 medium russet potatoes, scrubbed
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Toppings
05 - 1 cup shredded cheddar cheese
06 - 1/2 cup diced red bell pepper
07 - 1/2 cup diced yellow bell pepper
08 - 1/2 cup diced purple onion
09 - 1/2 cup cherry tomatoes, quartered
10 - 1/2 cup corn kernels, fresh or thawed frozen
11 - 1/4 cup sliced black olives
12 - 2 green onions, thinly sliced
13 - 2 tablespoons chopped fresh cilantro, optional
→ Greek Yogurt Ranch
14 - 3/4 cup plain Greek yogurt
15 - 1 tablespoon mayonnaise
16 - 1 tablespoon milk
17 - 1 teaspoon dried dill
18 - 1 teaspoon dried parsley
19 - 1/2 teaspoon garlic powder
20 - 1/2 teaspoon onion powder
21 - 1/2 teaspoon salt
22 - 1/4 teaspoon ground black pepper
23 - 1 teaspoon fresh lemon juice
# Method:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Slice potatoes into 1/4-inch thick rounds. Toss with olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
03 - Roast potato rounds for 25 to 30 minutes, flipping halfway through, until golden and crisp.
04 - In a mixing bowl, whisk together Greek yogurt, mayonnaise, milk, dill, parsley, garlic powder, onion powder, salt, pepper, and lemon juice. Adjust consistency with additional milk as needed. Refrigerate until serving.
05 - Arrange roasted potatoes closely on the baking sheet. Sprinkle evenly with shredded cheddar cheese. Distribute red bell pepper, yellow bell pepper, purple onion, cherry tomatoes, corn, and black olives across the surface.
06 - Return to oven and bake for 5 to 7 minutes, until cheese is melted.
07 - Transfer nachos to a serving platter. Top with sliced green onions and fresh cilantro. Serve immediately with Greek yogurt ranch on the side.
