Herby Roasted Potato Stacks (Vegan)
These Herby Roasted Potato Stacks with whipped tahini cream cheese and pomegranate, are such a fun way to serve potatoes this holiday season. With regular and sweet potatoes, they are easy to make and so delicious.
If you love roast potatoes but want to try something for your next roast dinner, or for Christmas lunch, then these are such a great option. They are made with regular and sweet potatoes, which lend such a great colour and flavour variety. Slice them thinly and toss with garlic and herb olive oil run before roasting as little stacks. They are great for party food, too, or with all the trimmings. I have served them with a little whipped cream cheese for a delicious pop of creaminess, but they are also great without it.
Why will I love these potatoes?
These are so good:
- Tender, soft and delicious
- Crispy outside
- Golden and bubbling
- Herby and garlicky
- Roasted in the oven
- Made with two types of potatoes
- Naturally gluten-free
- Vegan, egg-free and dairy-free
- Easy to make
- You can prepare them ahead of time
- Delicious cold as party food
- Served with a tahini lemon cream cheese whip
- Ideal with a roast dinner
- A delicious twist on roast potatoes
- Make more to feed a crowd
- No fancy equipment required
- Everyone will love them
If you already love the sound of these potatoes, then skip ahead to the recipe card below. Or first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the potato stacks:
- Potatoes: I use a mix of regular (baking) potatoes and sweet potatoes. No need to peel them, simply wash and slice thinly.
- Olive oil: I use extra virgin olive oil for the best flavour, but regular olive oil (or your preferred baking oil) is great.
- Dried herbs: rosemary, thyme and mixed dried herbs add tons of flavour.
- Nutritional yeast: this adds a savoury richness, without tasting “cheesy”. If you don’t have any, you can leave this out.
- Garlic: crush whole garlic cloves.
- Salt and pepper: for flavour.
To make the cream cheese chip:
- Dairy-free cream cheese: I use NUSH cream cheese which is almond-based.
- Tahini: this adds more creaminess and a rich savoury flavour.
- Lemon: to add some freshness.
- Fresh herbs: like parsley or coriander.
- Pomegranate: to sprinkle on top.
Are these gluten-free and nut-free?
These are naturally gluten-free and nut-free (check if your cream cheese contains nuts).
How do I make them?
These are ready to enjoy in a few steps:
- Slice the potatoes: into thin rounds.
- Mix the olive oil with the herbs and garlic: to combine.
- Toss the potatoes in the oil: so they are all covered.
- Layer up 6 to 8 potato rounds on a tray: to make a stack.
- Brush with extra olive oil: and place in the oven.
- Roast with foil in for 20 minutes: then remove the foil and bake for 20 minutes more.
- Whip up the cream cheese: by stirring the ingredients together.
- Spoon some cream cheese onto the potatoes: and top with pomegranate.
How long will they last?
These will keep for 2-3 days in the fridge once made (allow to cool and keep in an airtight container).
What other recipes can I try?
For more roast dinner ideas:
- Hassleback Squash with Chestnut Stuffing Crumble
- Twice Baked Roasted Squash with Almond and Cranberries
- Mushroom Chestnut and Apricot Wellington
- Mini Butternut Squash Nut Roast Cups
- Roasted Chestnut Cranberry Stuffed Squash
Herby Roasted Potato Stacks
These Herby Roasted Potato Stacks with whipped tahini cream cheese and pomegranate, are such a fun way to serve potatoes this holiday season. With regular and sweet potatoes, they are easy to make and so delicious.
Ingredients
For the Potatoes:
- 4 large potatoes (2 regular and 2 sweet), thinly sliced
- 6 tbsp extra-virgin olive oil
- 1 tsp each: dried thyme, dried rosemary and mixed herbs
- 2 tbsp nutritional yeast, optional
- 2 garlic cloves, crushed
- Salt and pepper
For the Cream Cheese Whip:
- 200g vegan cream cheese
- 2 tbsp runny smooth tahini
- 1 lemon, juiced
- 1 small bunch fresh parsley or coriander, chopped
To Serve:
- Fresh herbs, pomegranate
Instructions
- Preheat the oven to 180Fan/200ºC and have two baking sheets to hand.
- Wash and scrub the potatoes and then trim the ends off. Slice into thin rounds.
- Into a large mixing bowl, combine the olive oil, all the dried herbs, nutritional yeast, garlic and some salt and pepper. Stir well.
- Add in the potato rounds and toss well to coat everything.
- Using 6-8 potato rounds to make a stack, placing one potato round down and then alternative between regular and sweet potato, to make a tower. Repeat to make all the stacks.
- Brush the tops with any extra oil mix.
- Cover the tray(s) with foil and bake for 20 minutes, remove the foil and bake for 30 more minutes, until crisping at the edges and tender inside.
- For the whipped cream cheese, add the ingredients to a bowl and whisk well to combine.
- Remove the potatoes from the oven, allow to cool slightly and then top with a spoon of cream cheese, some extra herbs and pomegranate.
- Enjoy straight away. Or, allow to cool after step 7 and keep in the fridge for 2-3 days. Warm back up in the oven for 15-20 minutes.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Herby Roasted Potato Stacks so please let me know in the comments below and leave a star review. If you do make them, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With potato love x
Skip to Recipe