Name: Potato Stacks
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 medium sweet potatoes, thinly sliced; 5 Yukon gold potatoes, thinly sliced; 12 small sprigs fresh thyme; Flaky salt, for serving; 4½ tablespoons extra virgin olive oil; 3 garlic cloves, minced; 2 tablespoons dried parsley; 2 teaspoons thyme leaves; 1 tablespoon nutritional yeast; 1 teaspoon salt

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These potato stacks are crispy on the edges, soft in the center, and full of garlic-herb flavor. I like serving them as a pretty side dish for family dinners, holiday meals, or any time I want potatoes to feel a little extra special.

Potato Stacks

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 medium sweet potatoes

5 Yukon gold potatoes

12 small sprigs fresh thyme

Flaky salt

Herb Oil Ingredients:

4½ tablespoons extra virgin olive oil

3 garlic cloves, minced

2 tablespoons dried parsley

2 teaspoons thyme leaves

1 tablespoon nutritional yeast

1 teaspoon salt

Directions

I preheat the oven to 400°F (200°C) and lightly grease a 12-cup muffin tin. I place one thyme sprig into each muffin cup.

In a bowl, I stir together the olive oil, minced garlic, dried parsley, thyme leaves, nutritional yeast, and salt until the herb oil is well mixed.

I thinly slice the sweet potatoes and Yukon gold potatoes using a mandolin or sharp knife, keeping each potato variety in a separate bowl.

I divide the herb oil between the two bowls and toss the potato slices until they are evenly coated.

I layer the potato slices vertically into the muffin cups, stacking them tightly and filling each cup to the top. I alternate between sweet potato stacks and Yukon gold stacks when I want a colorful presentation.

I sprinkle flaky salt over the tops, cover the muffin tin loosely with foil, and bake for 20 minutes.

I remove the foil and bake for another 20–25 minutes, until the tops are golden and crispy. For extra crispiness, I broil them for 2–3 minutes while watching closely.

I let the potato stacks cool slightly before removing them from the muffin tin. I serve them warm with extra thyme and flaky salt.

Servings and Timing

This recipe makes 12 servings.

Prep time: 15 minutes

Cooking time: 45 minutes

Total time: 60 minutes

Calories: 146 kcal per serving

Variations

I like adding a pinch of smoked paprika for a warmer flavor. I can also swap the nutritional yeast for grated Parmesan if I do not need the recipe to stay vegan. For extra richness, I sometimes add a little melted butter to the herb oil.

Storage/Reheating

I store leftover potato stacks in an airtight container in the refrigerator for up to 3 days. To reheat them, I place them in a 375°F oven or air fryer until warmed through and crisp again. I avoid microwaving when I want to keep the edges crispy.

FAQs

Can I make potato stacks ahead of time?

Yes, I can slice and coat the potatoes a few hours ahead, then stack and bake them when ready.

Do I need a mandolin?

I like using a mandolin because it makes even slices, but a sharp knife also works if I slice carefully.

Can I use only Yukon gold potatoes?

Yes, I can use all Yukon gold potatoes if I prefer a classic savory potato stack.

How do I keep the stacks from sticking?

I make sure to grease the muffin tin well before adding the thyme and potato slices.

Can I make these potato stacks vegan?

Yes, this recipe is already vegan when I use nutritional yeast instead of cheese.

Conclusion

These potato stacks are simple, flavorful, and beautiful on the table. I like how the garlic-herb oil coats every slice, while the muffin tin creates crispy edges and tender centers. They are a great side dish for holidays, family dinners, or any meal that needs a comforting potato recipe.

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Potato Stacks

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Author: Cheryl
Total Time: 60 minutes
Yield: 12 servings
Diet: Vegan

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Description

These crispy potato stacks combine sweet potatoes and Yukon gold potatoes with a savory garlic-herb oil for an elegant and flavorful side dish. Crispy on the edges and tender in the center, they are perfect for holidays and family dinners.

Instructions

Preheat the oven to 400°F (200°C) and lightly grease a 12-cup muffin tin. Place one thyme sprig into each muffin cup.
In a bowl, combine the olive oil, garlic, dried parsley, thyme leaves, nutritional yeast, and salt to make the herb oil.
Thinly slice the sweet potatoes and Yukon gold potatoes, keeping each variety in separate bowls.
Divide the herb oil between the two bowls and toss the potato slices until evenly coated.
Layer the potato slices vertically into the muffin cups, stacking them tightly and filling each cup to the top.
Sprinkle flaky salt over the tops, cover loosely with foil, and bake for 20 minutes.
Remove the foil and continue baking for 20 to 25 minutes, until golden and crispy.
For extra crispiness, broil for 2 to 3 minutes while watching carefully.
Allow the stacks to cool slightly before removing from the muffin tin. Serve warm with additional thyme and flaky salt if desired.