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Potato Stacks

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Potato Stacks are a visually stunning side dish that combines the natural sweetness of sweet potatoes with the creamy richness of Yukon gold potatoes. These crispy, flavorful stacks are infused with fragrant herbs and garlic, making them the perfect accompaniment to any meal.

Ingredients

For the Stacks:

2 sweet potatoes, medium to large, about 1½ lbs

5 Yukon gold potatoes, medium to large, about 1½ lbs

12 sprigs thyme, small

Flaky salt, to top

For the Herb Oil:

4 ½ tbsp vegan melted butter or olive oil

3 cloves garlic, minced

2 tbsp dried parsley

2 tsp thyme leaves, finely chopped, fresh or dry

1 tbsp nutritional yeast

1 tsp salt

Instructions

  1. Prepare the Potatoes: Preheat your oven to 375°F (190°C). Peel the sweet potatoes and Yukon gold potatoes. Slice them into thin, even rounds (about 1/8 inch thick). This ensures the layers cook evenly and get crispy.
  2. Make the Herb Oil: In a small saucepan, heat the vegan melted butter (or olive oil) over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Remove from heat and stir in the dried parsley, chopped thyme, nutritional yeast, and salt. Mix well.
  3. Assemble the Potato Stacks: Grease a muffin tin or ramekins with a little extra melted butter or oil. Layer the sliced sweet potatoes and Yukon gold potatoes alternately in the muffin cups, pressing gently to create neat stacks. Each cup should hold about 5-6 layers.
  4. Add the Herb Oil: Spoon the prepared herb oil evenly over the stacked potatoes. Ensure each stack is lightly coated with the oil and seasonings.
  5. Bake the Stacks: Add 2-3 sprigs of fresh thyme to each stack, tucking them into the layers. Bake for 45-50 minutes, or until the potatoes are tender and crispy on top. A fork should easily pierce the center of the stack when done.
  6. Finish and Serve: Remove the potato stacks from the oven and allow them to cool slightly before serving. Garnish with flaky salt and carefully remove the stacks from the muffin cups. Serve warm.

Notes

You can substitute thyme with rosemary or sage for a different flavor profile.

For a cheesy version, add a sprinkle of shredded cheese on top during the last 10 minutes of baking.

For a spicy kick, add cayenne pepper or red pepper flakes to the herb oil.

To make the recipe vegan, use olive oil and omit the cheese or use a plant-based cheese alternative.

Nutrition

Find it online: https://familydinnercooking.com/potato-stacks/