Ingredients
- 2 medium sweet potatoes (peeled and thinly sliced into rounds)
- 2 medium Yukon gold potatoes (peeled and thinly sliced into rounds)
- 3 tablespoons olive oil (or avocado oil)
- 3 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika (optional, for extra flavour)
- Salt and pepper (to taste)
- Fresh parsley (chopped for garnish)
Instructions
Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Grease a 12-cup muffin tin with olive oil or non-stick spray.
Prep the Potatoes:
- Using a mandoline slicer or a sharp knife, thinly slice the sweet potatoes and Yukon gold potatoes into even rounds (about ⅛ inch thick).
Season the Slices:
- In a large bowl, mix olive oil, minced garlic, thyme, rosemary, smoked paprika, salt, and pepper.
- Toss the potato slices in the seasoned oil, making sure each slice is well coated.
Assemble the Potato Stacks:
- Place the muffin tin in the preheated oven and bake for 45-55 minutes, or until the edges are crispy and golden brown and the centers are tender.
- Check the potatoes around the 35-minute mark to ensure they are cooking evenly.
Garnish and Serve:
- Once baked, let the potato stacks cool in the muffin tin for about 5 minutes before removing them (this helps them hold their shape).
- Use a spoon to gently lift each stack out of the tin.
- Garnish with chopped fresh parsley for a burst of colour and freshness.
Notes
Tips:
- For Even Baking: Make sure the potato slices are evenly thin for consistent cooking.
- Storage: These keep well in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
- Variations: Add a sprinkle of nutritional yeast for a cheesy flavour or switch up the herbs (e.g., oregano or basil).