This recipe is a variation of my "Gremolata Stacked Potatoes" from my cookbook "Beautifully Delicious". I simply substituted sweet potatoes. Easy and delicious!
Gremolata is a traditional Italian herb paste that is a simple combination of five ingredients: parsley, garlic, lemon, Parmesan, and extra virgin olive oil. With its bright, citrusy flavor, gremolata transforms ho-hum recipes into amazing dishes! Here I’ve combined gremolata with thinly sliced sweet potatoes and roasted them to create a tasty side dish. It’s simple, delicious, and gorgeous!
½ cup loosely packed chopped flat-leaf parsley
Zest of 1 lemon
2 small minced garlic cloves
½ cup grated Parmesan cheese
4 tablespoons extra virgin olive oil
½ teaspoon Kosher salt
1 pinch pepper, freshly ground
4 medium sweet potatoes (I try to buy longer, thinner potatoes to fit niceley into the muffin tins when sliced and stacked)
- Preheat the oven to 400 degrees. Spray 12 standard muffin cups generously with cooking spray or, if you don't have muffin tins, line a baking pan with foil and spray with cooking spray.
- To make the gremolata, combine the parsley, lemon zest, garlic, Parmesan, oil, salt, and pepper in a bowl and set aside.
- Peel the potatoes and slice them thinly (about ⅛ of an inch) using a sharp knife or mandolin. Add the potato slices to the gremolata and toss to coat. I use my hands to be sure to coat the potatoes evenly. Stack the potatoes to fill each muffin cup over the rim by about ½ inch (if you are not using a muffin tin, place the stacks on you foil lined baking pan). Press the stacked potatoes down firmly.
- Bake until the tops and edges of the potatoes are browned and the centers are tender when pierced with a fork, about 35 to 45 minutes. Remove the potatoes from the oven. Cut around each stack with a sharp knife and remove them with a spoon. Serve hot.
These can be made one to two days in advance and reheated, covered, in a 300 degree oven for 20 minutes, or until heated through. Serve two or three stacks per person.