These potatoes make a wonderful side dish. Just with a few ingredients you can make a tasty side to serve with steak, chicken, fish or just on their own. You can use any type of potato you like, I love the flavor of gold potatoes and sweet potatoes so that is what I used in this recipe, but if sweet potatoes are not your thing just make more of the other type 🙂 .
The gold potatoes I season with garlic powder, parmesan cheese, and olive oil…and the sweet potatoes with cinnamon, two kinds of sugar, and butter. You get sweet and savory on the same plate!
The below recipe makes 4 to 6 servings, depending on how big your potatoes are.
You will need:
1 large gold potato
1 large sweet potato
1 tablespoons olive oil, plus a drizzle
1/4 tsp garlic powder
1 1/2 tablespoons grated parmesan cheese, divided
2 tablespoons butter, divided
1 tablespoons brown sugar
1 teaspoon granulated sugar, plus an additional sprinkle
1/4 teaspoon cinnamon
Salt & Pepper, to taste
1 green onion, finely chopped (green part only)
Heart cookie cutter to fit size of potato
Steps:
Preheat oven to 400 degrees Fahrenheit.
Start by peeling the potatoes, then slice them carefully on a mandolin. If you don’t have a mandolin then thinly slice with a knife, between 1/8th to 1/6th inches thick. If you will be free hand cutting your potato to look like a heart you can shape the whole potato like a heart first, then cut it on the mandolin or by hand.
If you are using a cookie cutter, take the cutter (shape of choice) and cut the shape into the round slices. The sweet potato slices are harder to cut so you may need to use a kitchen mallet or small wooden rolling pin to gently tap the top of the cutter so it easily penetrates the sweet potato.
Put gold potato slices in a mixing bowl and add 1 tablespoon of olive oil, enough to coat each slice, garlic powder, 1 tablespoon of parmesan cheese, and salt and pepper, to taste, then mix gently but well.
Stack 5 slices of potato to form each stack, until all used.
Set on parchment lined baking sheet, a couple of inches apart, and drizzle with a little more olive oil and top with a little more parmesan cheese. My stacks stayed together but if you feel like they may shift or slide off of each other in the oven stick a toothpick in the middle of each.
Next, cut the sweet potato the same way and place in the same mixing bowl you used for the gold potatoes.
Add 1 tablespoon of melted butter, brown and white sugars, cinnamon and a pinch of salt and mix well.
Stack 5 slices to form each stack, until all used.
Set on the other side of the baking sheet, divide parchment so the juices don’t run into the other potatoes, and sprinkle with a little more granulated sugar and top with a small piece of non melted butter.
Cook for 15-20 minutes then check to see if done by piercing it with a tooth pick (or make a test stack for you to try 🙂 . If they need more time, roast for a few minutes at a time, until done. Doneness of potato depends on how thick it was cut.
Remove from oven and sprinkle green onions on the golden potatoes. Serve on there own or with a protein.
Kali Orexi!
Heart-Shaped Potato Stacks Two Ways
These potatoes are so cute and make a great accompaniments to any protein. You get the best of both worlds with sweet and savory stacks.
1teaspoongranulated sugarplus an additional sprinkle
1/4teaspooncinnamon
Salt & Pepperto taste
1green onionfinely chopped (green part only)
Heart cookie cutter to fit size of potato
Instructions
Preheat oven to 400 degrees Fahrenheit.
Start by peeling the potatoes, then slice them carefully on a mandolin. If you don’t have a mandolin then thinly slice with a knife, between 1/8th to 1/6th inches thick. If you will be free hand cutting your potato to look like a heart you can shape the whole potato like a heart first, then cut it on the mandolin or by hand.
If you are using a cookie cutter, take the cutter (shape of choice) and cut the shape into the round slices. The sweet potato slices are harder to cut so you may need to use a kitchen mallet or small wooden rolling pin to gently tap the top of the cutter so it easily penetrates the sweet potato.
Put gold potato slices in a mixing bowl and add 1 tablespoon of olive oil, enough to coat each slice, garlic powder, 1 tablespoon of parmesan cheese, and salt and pepper, to taste, then mix gently but well.
Stack 5 slices of potato to form each stack, until all used.
Set on parchment lined baking sheet, a couple of inches apart, and drizzle with a little more olive oil and top with a little more parmesan cheese. My stacks stayed together but if you feel like they may shift or slide off of each other in the oven stick a toothpick in the middle of each.
Next, cut the sweet potato the same way and place in the same mixing bowl you used for the gold potatoes.
Add 1 tablespoon of melted butter, brown and white sugars, cinnamon and a pinch of salt and mix well.
Stack 5 slices to form each stack, until all used.
Set on the other side of the baking sheet, divide parchment so the juices don’t run into the other potatoes, and sprinkle with a little more granulated sugar and top with a small piece of non melted butter.
Cook for 15-20 minutes then check to see if done by piercing it with a tooth pick (or make a test stack for you to try 🙂 . If they need more time, roast for a few minutes at a time, until done. Doneness of potato depends on how thick it was cut.
Remove from oven and sprinkle green onions on the golden potatoes. Serve on there own or with a protein.
