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.
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
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.
Notes
Add a pinch of smoked paprika for a warm, smoky flavor.
Substitute grated Parmesan for nutritional yeast if a vegan version is not required.
Add a small amount of melted butter to the herb oil for extra richness.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 375°F oven or air fryer to restore crispiness.
Use a mandolin for evenly sliced potatoes and consistent cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 potato stack
- Calories: 146 kcal
- Sugar: 3 g
- Sodium: 260 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4.1 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
