Save My friend Sarah showed up to game night with a platter of these crispy potato rounds topped with a rainbow of vegetables, and honestly, I stopped mid-sentence mid-bite. What started as a casual appetizer became the entire conversation, mostly because everyone kept reaching for more instead of the usual greasy chip bowl. She called them Irish nachos with Greek yogurt ranch, and the combination felt so unexpectedly fresh that I made her text me the recipe before she left.
The first time I made these for my partner's family dinner, his mom actually asked for the recipe before dessert arrived—and she never asks for recipes. That moment when someone's eyes light up because something tastes better than they expected, that's when you know you've nailed it.
Ingredients
- Russet potatoes: Four medium ones give you enough rounds to feed a crowd without feeling skimpy, and they crisp up beautifully because of their starch content.
- Olive oil: Two tablespoons is just enough to make them golden without turning them greasy.
- Salt and black pepper: Season the potatoes generously before roasting so the flavor runs all the way through.
- Shredded cheddar cheese: One cup melts evenly and adds that savory backbone everyone expects.
- Red and yellow bell peppers: Half a cup of each gives you color and sweetness without overpowering the potatoes.
- Purple onion: Half a cup diced adds a slight bite and looks stunning against the other colors.
- Cherry tomatoes: Quartered so they stay manageable as you eat, and they add freshness that cuts through richness.
- Corn kernels: Half a cup of fresh or thawed frozen adds texture and a hint of sweetness.
- Black olives: A quarter cup sliced brings that briny flavor that makes people pause and ask what that taste is.
- Green onions: Two sliced thinly go on at the very end so they stay bright and crisp.
- Fresh cilantro: Two tablespoons chopped optional, but it adds an herbaceous note that elevates the whole thing.
- Plain Greek yogurt: Three-quarters cup is the foundation of your ranch, and it's tangier than sour cream.
- Mayonnaise: Just one tablespoon binds everything together without making it heavy.
- Milk: One tablespoon and adjust as needed until the ranch reaches the consistency you want, not too thick and not runny.
- Dried dill and parsley: One teaspoon each bring that classic ranch taste without any artificial powder feel.
- Garlic and onion powder: Half a teaspoon each deepens the savory notes without adding moisture.
- Lemon juice: One teaspoon brightens everything and keeps the ranch from tasting flat.
Instructions
- Heat your oven and prep:
- Preheat to 425°F and line a large baking sheet with parchment paper so cleanup becomes almost nonexistent. This temperature gives you crispy edges while keeping the inside tender.
- Slice and season those potatoes:
- Cut your scrubbed potatoes into quarter-inch rounds, which is about the thickness of two pennies stacked together. Toss them with olive oil, salt, and pepper, then spread them in a single layer so each round gets heat all around it.
- Roast until golden:
- Pop them in for 25 to 30 minutes, flipping halfway through so both sides get equally crispy and golden. You'll know they're done when they look like they might shatter if you pressed them.
- Make your ranch while potatoes cook:
- Whisk together the Greek yogurt, mayo, milk, dill, parsley, garlic powder, onion powder, salt, pepper, and lemon juice until smooth. Taste it and adjust with more milk or a squeeze of lemon until it tastes exactly how you want it, then stick it in the fridge.
- Build your nachos:
- Once the potatoes are crispy, arrange them close together on the baking sheet and sprinkle the cheddar evenly over everything. Scatter the bell peppers, purple onion, tomatoes, corn, and olives across the whole thing.
- Melt the cheese:
- Return to the oven for just 5 to 7 minutes until the cheese is melted and slightly bubbly. Watch it so the vegetables don't wilt too much.
- Finish and serve:
- Move everything to a serving platter, top with green onions and cilantro if you're using it, and serve immediately with the ranch on the side so people can dip as much as they want.
Save There's something about watching people build their own little flavor combinations on a platter that feels more like sharing than just serving food. This dish has a way of turning a casual hangout into something memorable.
The Secret to Crispy Potatoes
The key to keeping these potato rounds crispy all the way through is using russet potatoes specifically, because their higher starch content means they crisp up instead of staying soft. Drying them really well after washing and not crowding the baking sheet matters too—if the potatoes touch each other too much, they steam instead of roast, and then you've lost the whole point. Medium thickness rounds, about a quarter inch, hit that sweet spot between crispy outside and tender inside.
Why Greek Yogurt Ranch Wins
Regular ranch made with sour cream and heavy cream is delicious but heavy, and by the time you've eaten half the platter you feel like you need a nap. Greek yogurt ranch gives you that tangy herbaceous flavor you crave without the heaviness, and somehow it tastes more interesting because of the tartness underneath. The lemon juice is what actually ties it all together and keeps it from tasting like plain dip.
Making It Your Own
The beauty of this recipe is that the potato base stays the same, but the vegetables are whatever you have and whatever looks good that day. I've swapped in zucchini, jalapeños for heat, roasted broccoli, or even thin slices of radish when I wanted something extra crisp. The ranch also works as a dip for absolutely everything, so if you make extra, keep it in the fridge for vegetable platters or drizzling over roasted vegetables later in the week.
- Try adding cooked crumbled sausage or bacon if you're feeding people who want more protein in their nachos.
- For a vegan version, use vegan cheese and plant-based yogurt and the whole thing still tastes incredible.
- These are best served immediately while everything is still warm and the potatoes are still crispy from the oven.
Save This recipe turned into my go-to for when I want to impress without stress, and it genuinely makes people happy. Serve it warm with the ranch on the side and watch what happens.
Recipe Questions
- → What type of potatoes work best for this dish?
Russet potatoes are ideal for roasting into crispy rounds due to their starchy texture, which crisps nicely while staying tender inside.
- → Can I prepare the Greek yogurt ranch in advance?
Yes, the Greek yogurt ranch can be made ahead and chilled to allow flavors to meld, enhancing its tangy and herby profile.
- → How do I ensure the potato rounds become crispy?
Slice potatoes evenly about 1/4 inch thick, toss them in olive oil, and roast on a parchment-lined baking sheet, flipping halfway for even crispness.
- → Are there suitable substitutions for the toppings?
Definitely. You can swap bell peppers for zucchini or jalapeño for added heat, or include vegetarian sausage for extra protein.
- → Is this dish gluten-free?
Yes, if gluten-free ranch mix is used. Always check seasoning labels to ensure no hidden gluten ingredients.
- → What beverages pair well with these vibrant potato rounds?
A crisp lager or chilled Sauvignon Blanc nicely complement the fresh vegetable toppings and tangy dressing.
