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  • May 28th 2020
  • 0 comment


  • 2 sweet potatoes (approx. 750g each)
  • 6 potatoes (approx. 175g each)
  • 75ml olive oil, plus extra for greasing
  • 2 cloves garlic, sliced
  • 1 tsp finely chopped rosemary
  • 1 tsp finely chopped thyme
  • Pinch salt and pepper


  1. Pre-heat oven to 200ºc
  2. Put the oil, garlic and herbs into a small saucepan, warm over a very low heat for 10 minutes, then set aside
  3. Meanwhile use the kitchenaid vegetable sheet cutter to cut the sweet potatoes and potatoes into sheets
  4. Lightly grease a large loaf pan with the extra oil
  5. Lay a sheet of potato on top of a sheet of sweet potato, carefully fold the sheets like a concertina, and place the folded potato sheets into the loaf pan; repeat until all sheets have been used and the loaf pan is tightly packed
  6. Pour the herb and garlic infused oil over the potatoes, pushing the garlic slices between the potato folds
  7. Bake for 45-55 minutes until the potatoes are cooked through and the edges are golden and crisp