Easter is but a mere few days away, and inspired by last year’s Scalloped Sweet Potatoes recipe, I continue to think that sweet potatoes are a MUST to serve alongside a ham or lamb roast for Easter.
I played with this recipe yesterday and I think it’s a huge success.
Partly crispy, partly tender, this combination of Yukon Gold potatoes, mixed with sweet orange potatoes, not only tastes fantastic with its coating of garlic and thyme infused olive oil, but it is rather beautiful don’t you think?
Start out by chopping up 3 garlic cloves into bits, and while you’re at it, go ahead and measure out 2 heaping tablespoons of fresh thyme. Just pull the leaves backward off the stem and they’ll pop right off! If you don’t have fresh thyme, substitute a teaspoon of dried as it will be much stronger.
Add ½ cup of extra virgin olive oil into a small sauce pan and turn the heat on medium-low (you just barely want this to simmer). Add in your garlic and thyme and simmer about 3 minutes then turn off the heat.
Peel 3 sweet potatoes and 3 Yukon Gold potatoes (you could use Russet too!) that are roughly the same size and shape. Using a mandolin, slice them thin, like a thick potato chip, and put them separately into bowls.
Drizzle half of your garlic and thyme-infused olive oil on top of each, making sure to spoon out the garlic and thyme as evenly as possible.
Now get messy and take your hands and dig deep into the bottom of the bowl and toss the potatoes around to coat them thoroughly with the olive oil, garlic and thyme. You can use a spoon if you are that OCD type like Mr. Wonderful but THINK of the benefits of an olive oil bath on your hands!
Do the same exact thing with your sweet potato bowl.
Then pull out a muffin tin or two. You’ll need to make 12 of these.
Begin by layering in one yellow potato slice on each bottom of each muffin tin.
Try to use the ones that fit almost perfect. Save the larger ones for higher up in the muffin tin as they’ll fit better.
Now lay a sweet potato slice in right on top of the yellow potatoes in each muffin tin.
Every two or three slices, stop and salt and pepper your potato slices lightly. Nothing is as unsatisfying as an unseasoned potato!
Keep layering until your potatoes are gone. If you stack them up over the top of the tin, it’s okay as they will shrink somewhat when they bake. Don’t forget to salt and pepper the tops!
When you’re done, top each stack with a little sprig of thyme just to make it beautiful.
And pop the tray into a 425º oven for about 30 minutes.
You will want to check them at 20-25 as all ovens vary. You want them to be tender but the top to be sizzling and just starting to crisp around the edges.
Wouldn’t these platters just be gorgeous to serve for Easter this year? I just think they are the fanciest and most charming looking little bundles of goodness.
And when you bite into one of them, you get sweet…
And pure deliciousness.
- 3 yellow potatoes (like Yukon Gold)
- 3 sweet potatoes
- 3 cloves garlic
- 2 T. fresh thyme (or 1 t. dried)
- ½ c. olive oil
- Preheat oven to 425º
- In small saucepan over medium-low heat, add olive oil, garlic cloves and thyme. Barely simmer 3 minutes and remove from heat.
- Using mandolin or knife, thinly slice potatoes and put each kind in separate bowl
- Pour half of the olive oil mixture over each bowl and toss potatoes to coat
- In muffin tin, layer potatoes, one color at a time until all potatoes are used in each tin, making 12 stacks.Every 2-3 potatoes, salt and pepper each stack.
- Bake in oven for 25-30 minutes until tops are beginning to crisp and insides are soft.
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