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.


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


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.