You are here
Potato-Butternut Stacks with Thyme
The perfect size to pop into your mouth, these small stacks combine garlicky, herbal flavors with a hint of sweetness.
Ingredients:
4 Markon First Crop Potatoes, cut into rounds
1 Butternut squash, cut into rounds (same size as potatoes)
2 Tbsp. garlic-infused olive oil
1 tsp. Markon First Crop Thyme
1/2 tsp. salt
1/2 tsp. pepper
Instructions:
Preheat oven to 400 degrees F.
Brush potato and Butternut rounds with olive oil. Stack rounds, alternating between potato and butternut, until 1-1 1/2 inches tall; season with salt and pepper. Bake until browned and crispy on the outside.
Garnish with thyme and serve.
Meal Type:
Fall
Winter
Appetizers
Gluten Free
Sides
Vegan
Vegetarian