Potato and Carrot Stacks

These Potato and Carrot Stacks are proof that even the simplest vegetables can steal the show. The edges get perfectly crisp, the centers stay tender, and every bite tastes like comfort — warm, homey, and just a little fancy.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1 5

Servings servings

Calories 247kcal

Author Julia Maz

Ingredients

1½ lbs carrots, peeled and thinly sliced
1½ lbs Yukon Gold potatoes, peeled and thinly sliced
5 tbsp olive oil
3 cloves garlic, finely grated
2 tbsp dried parsley
1 tsp dried oregano
1 tsp paprika
1 tbsp nutritional yeast
1 tsp salt or to taste

US Customary - Metric

Instructions

Thinly slice the carrots and potatoes (about 1/16 inch or 1–2 mm thick).
1½ lbs carrots, peeled and thinly sliced, 1½ lbs Yukon Gold potatoes, peeled and thinly sliced
In a large bowl, combine olive oil, grated garlic, dried parsley, oregano, paprika, nutritional yeast, and salt. Add the sliced vegetables and toss until every piece is evenly coated.
5 tbsp olive oil, 3 cloves garlic, finely grated, 2 tbsp dried parsley, 1 tsp dried oregano, 1 tsp paprika, 1 tbsp nutritional yeast, 1 tsp salt
Lightly grease a 12-cup muffin tin with olive oil or spray oil. Layer the slices, alternating potatoes and carrots, and fill each cup all the way to the top — they’ll shrink as they bake.
Cover with foil and place in a preheated 400°F (200°C) oven. Bake for 20 minutes, then remove the foil and bake for another 20–25 minutes, until the edges are golden and crispy.
For extra crispiness, you can broil for 2–3 minutes at the end. Serve warm — these little stacks taste amazing even on their own!

Video

Notes

🔀 Recipe Variations

🧄 Add onion slices: a few thin rings of onion between the layers add a sweet, caramelized flavor.
🧀 Sprinkle with nutritional yeast or vegan cheese: for a richer, slightly cheesy taste.
🌶️ Add a little heat: a pinch of chili flakes or cayenne brings a cozy, spicy note.

🫙 Storage & Make-Ahead

🧊 Storage:

Keep any leftovers in an airtight container in the fridge for up to 3–4 days.

♨️ Reheat:

Warm in the oven at 375°F (190°C) for about 10 minutes, or until heated through and crisp again.

⏳ Make-ahead tip:

Slice and season the veggies a few hours early, then assemble and bake right before serving — they’ll taste freshly made.

Nutrition