Slice the Yukon Gold and sweet potatoes.
In a bowl, mix olive oil, salt, pepper, dry thyme, oregano, nutritional yeast, and minced garlic to create a simple herb oil.
Toss the potato slices in the herb oil.
Stack the potato slices in a muffin tray, stacking them a little higher than the top of the muffin tin.
Roast the potatoes for about 20 minutes at 350 degrees.
