This is a very easy yet delicious side dish.The presentation is elevatedand the crispy potato edges add great texture.
These can be made with any type of potato, but alternating sweet potatoes with Yukon gold adds a contrast of sweet and salty flavors that pop.
2 yukon gold potatoes
2 sweet potatoes
3 tbsp olive oil
Salt and pepper
Preheat your oven to 350F/180C. While the oven is preheating, add 2 cloves of minced garlic to a cold pan and add olive oil. Warm the two together in the pan, releasing and infusing the oil with the garlic. Gently heat the oil until you can start to smell the garlic. Do not let the garlic brown.
Slice the potatoes, ideally with a mandolin set at the smallest slice. If you don’t have a mandolin, slice the potatoes by hand as thin as possible. Slicing thin will help with a good thorough cook and nice crispy edges.
Leave the skins on the Yukon golds for a rustic look, or peel your potatoes if desired.
You can either cook these in a muffin pan or straight on a baking sheet. Brush the inside of muffin tin or brush the bottom of the baking sheet with oil.
Next place the oil and potatoes into a large re-sealable zipper storage bag to coat each piece of potato nicely with your infused garlic oil.
Then alternate the Yukon slices with the sweet potatoes into stacks from larger rounds on the bottom to smaller at the top. Salt and pepper liberally on top and garnish with stripped thyme leaves.
Bake your stacks for 35-45 minutes. 45 minutes for crispier edges, but start keeping a close eye on the color around 35 minutes and go from there.