Serves 1
Directions
- 1Slice sweet and yellow potatoes thinly.
- 2Prepare an herb oil by combining olive oil, oregano, thyme, garlic, nutritional yeast, salt, and pepper in a bowl.
- 3Whisk the herb oil ingredients together.
- 4Pour the herb oil over the sliced potatoes.
- 5Toss the potato slices in the oil to coat them.
- 6Place a small sprig of fresh thyme in the bottom of each muffin tray cup.
- 7Stack the potato slices into each muffin tray cup, alternating between sweet and yellow potatoes if desired.
- 8Stack the potatoes higher than the pan as they will shrink during cooking.
- 9Roast the potato stacks until golden and crispy.
- 10Dig on them and enjoy.
Ingredients
- sweet potato
- yellow potato
- olive oil
- thyme
- oregano
- garlic
- nutritional yeast
- salt
- pepper
Equipment
bowlwhisktongsmuffin tray
Tips
- Stack them higher than the pan because they will shrink.
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