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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.
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Ingredients
  

  • 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

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.