Preheat the oven to 350°F (176°C).
Grease a pan with oil and set aside. Wash the Yukon potatoes and dry with a t-towel. Peel the sweet potatoes. Thinly slice the potatoes using a mandolin or by hand. Discard the ends.
Place the potato slices into a large bowl and drizzle with olive oil. Add minced garlic and the leaves from 2-3 fresh thyme stalks. Add salt and pepper. Toss to coat potatoes. In a round oven-to table baking dish, arrange potatoes in a spiral pattern, alternating the Yukon and sweet potato slices.
Place the baking dish on a clean sheet pan covered with parchment. Pour the chicken stock over the potatoes. Cover with foil and bake for 55 minutes. Remove foil and bake for an additional 25-30 more minutes until fork tender.
Remove and drizzle with olive oil and garnish with fresh thyme stalks and serve immediately.
Preheat the oven to 350°F (176°C).
Grease a pan with oil and set aside. Wash the Yukon potatoes and dry with a t-towel. Peel the sweet potatoes. Thinly slice the potatoes using a mandolin or by hand. Discard the ends.
Place the potato slices into a large bowl and drizzle with olive oil. Add minced garlic and the leaves from 2-3 fresh thyme stalks. Add salt and pepper. Toss to coat potatoes. In a round oven-to table baking dish, arrange potatoes in a spiral pattern, alternating the Yukon and sweet potato slices.
Place the baking dish on a clean sheet pan covered with parchment. Pour the chicken stock over the potatoes. Cover with foil and bake for 55 minutes. Remove foil and bake for an additional 25-30 more minutes until fork tender.
Remove and drizzle with olive oil and garnish with fresh thyme stalks and serve immediately.
