Rainbow Veggie Irish Nachos (Print Version)

Crispy potato rounds layered with colorful vegetables, melty cheddar, and a tangy yogurt-based ranch dressing.

# What You Need:

→ 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

# How To Make:

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. Chill until serving time.
05 - Arrange roasted potato rounds closely on the baking sheet. Sprinkle evenly with shredded cheddar. Distribute red bell pepper, yellow bell pepper, purple onion, cherry tomatoes, corn, and black olives over the potatoes.
06 - Return to oven and bake for 5 to 7 minutes, until cheese is fully melted.
07 - Transfer nachos to a serving platter. Top with green onions and fresh cilantro. Serve immediately with Greek yogurt ranch dressing on the side.

# Expert Advice:

01 -
  • These nachos satisfy that craving for something crispy and cheesy without feeling heavy or guilty afterward.
  • The roasted potatoes stay golden even as they sit, making them perfect for entertaining since you can prep everything ahead and assemble at the last minute.
  • It's a sneaky way to get people excited about eating vegetables because the colors are so striking and the flavors pop against the salty potatoes.
02 -
  • The potatoes must be absolutely patted dry before tossing with oil, otherwise they steam instead of crisping and you'll end up disappointed by their soggy edges.
  • Don't crowd the baking sheet when roasting the potatoes initially because they need air circulation to turn golden, and overlapping them means some parts brown while others stay pale.
  • The ranch tastes way better after it's chilled for even just 15 minutes because the flavors have time to blend into something that tastes intentional rather than raw.
03 -
  • Slice all your vegetables while the potatoes roast so you're not scrambling at the last minute, and they'll taste fresher if they haven't been sitting around getting oxidized.
  • If your potatoes start getting too dark before they're completely tender, cover them loosely with foil for the last 10 minutes of roasting, then uncover to crisp them up at the end.
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