These gorgeous Parmesan russet and sweet potato stacks are like fun-sized, health-ified potato gratin—on a stick! Using russet potatoes AND sweet potatoes adds more fun color and wholesome nutrients. Plus, it’s an irresistible savory-sweet flavor combination!
If you’re looking for Thanksgiving appetizer ideas, these Parmesan potato stacks are a simple and healthy option that you can feel good about. And, they couldn’t be easier to make—simply slice, stack, skewer, and bake in muffin tins!
I even recommend leaving the potatoes’ skins on, especially if you’re looking for nice, crispy edges. Finally, finish off your russet and sweet potato stacks with a sprinkle of savory, salty Parmesan for a deliciously light-yet-comforting pre-feast snack!
Tips for Perfect Parmesan Potato Stacks
First off, since these russet and sweet potato stacks are meant to be served on a skewer, it’s crucial to soak your wooden skewers before assembling. Simply place your skewers in a bowl with warm water for about 30-60 minutes with a cup or dish on top to hold them down.
This way, your skewers will soak up some moisture and won’t burn while in the oven! Then, simply remove from the water and pat dry before assembling your potato stacks. Also, you may need to use a knife to help carve a path through each stack for your skewer!
Next, I personally want as many colorful, creamy layers as possible in each of my russet and sweet potato stacks. So, I prefer to use a mandolin (and my safety gloves!) to help me cut my potatoes into perfectly thin slices. (Of course, you can always slice carefully with a knife as well!)
Finally, before stacking your slices, I recommend drying your russet potato slices between paper towels. They don’t need to be completely dry, but soaking up a bit of the excess moisture will help your potato stacks crisp up more in the oven!
Stacks on Stacks of Holiday Goodness
Seriously, these babes are SO tasty. You can’t beat thinly sliced potatoes baked in the oven—they crisp up on the edges, but still stay soft in the center! And, once assembled, these Parmesan potato stacks are gorgeous as is OR cut down the middle.
A delicious and beautiful starter or accompaniment for your holiday meal!
3–4 russet potatoes (~1 lb) 3–4 sweet potatoes (~1 lb) ¼ cup coconut oil 1 Tbsp fresh thyme or sage salt, to taste pepper, to taste ¼ cup grated Parmesan cheese
Soak wooden toothpicks or skewers in warm water for about 30-60 minutes before cooking. (Soaking will prevent the wooden skewers from burning in the oven! It can help to place a glass on top of the skewers to keep them submerged in the water.)
Preheat oven to 425°F (220°C).
Cut potatoes ~⅛-inch thick (or thinner) using a mandolin. Gently dry russet potato slices between paper towels to remove excess moisture
In a bowl, combine oil, fresh herbs, salt, and pepper. Add potato slices and toss until coated evenly.
In a sprayed muffin tin, layer russet potato slices and sweet potato slices. Stack to the top of each muffin cup, or about ½ inch above the rim.
Pat wooden skewers/toothpicks dry (so they’re not dripping wet) and skewer each potato stack.
Bake 25-30 minutes, until golden and crispy.
Allow to cool ~5 minutes before removing with a butter knife or offset spatula.
Sprinkle with Parmesan, serve, and enjoy!
Yields 12 russet and sweet potato stacks.
*Omit Parmesan for vegan, vegetarian, paleo & dairy-free.