Potato Stacks

Delicious and accessible holiday side dish featuring only a handful of ingredients.

Course Side Dish

Cuisine American, European

Keyword plant based holiday recipe, plant based side dish, potato side dish, potato stacks, sliced potatoes, vegan christmas recipe, vegan holiday recipe, vegan side dish

Prep Time 15

Cook Time 45

Total Time 1

Servings stacks

Calories 145.8

Author carleigh

Equipment

Mandolin preferable, but a sharp knife can be used instead
12-slot muffin tin or two 6-slot muffin tins
2 Mixing bowls

Ingredients

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

Herb oil

4 ½ tbsp extra virgin olive oil (I use Pompeian) or melted vegan butter
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

Preheat the oven to 400F. Lightly coat a 12-cup muffin tin with spray oil.
In a bowl, add all of the herb oil ingredients and stir until combined. Set aside.
Ideally using a mandolin, slice the sweet potatoes and Yukon gold potatoes 1/16th of an inch thick. Put the sweet potatoes in one bowl, and the Yukon golds in another.
Split the herb oil between the two bowls, and coat the potato slices.
In each muffin cup, add a sprig of thyme, followed by the sliced potatoes. I make one muffin cup yukon gold, and the next sweet potato. These don't have to look perfect. Stagger the potato slices for good looking stacks, and fill the muffin tins completely as the potatoes will shrink in the oven.
Add flakey salt on top, and cover with foil. Place in the oven for 20 minutes. Remove the foil, and bake for an additional 20 to 25 minutes, until the stacks are crispy. You can broil on high for 2 to 3 minutes at the end, watching closely, to get the crispy stacks you desire.
Enjoy with more thyme and flakey salt as desired. This is the perfect holiday side dish!

Video

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A post shared by Carleigh Bodrug (@plantyou)

Notes

If you're using a different variety of potato or sweet potato, you may need to adjust the cooking time. An easy way to check if your potato stacks are cooked is to put a toothpick or a butter knife through: it should slide through with ease.

If you do not own a mandolin, you can manually slice potatoes into thin slices. Be sure to factor in the additional time this takes.

Naturally, you can adjust the seasonings to your liking by adding extra salt or swapping out herbs and spices.

Nutrition