I have been really into my mandoline lately. I love how easily I can take a potato and turn it into wafer thin slices for roasting. Now, nothing has come close to this recipe still, but I am having fun experimenting. So far though, potatoes and fennel have really been dominating the mandolin – soon I will have to branch out. Hopefully I can find a mandoline glove soon though, every time I take it out I hope that my fingers don’t get caught in the excitement.
I saw this recipe in Bon Appetit, and the potatoes just looked stunning. There is no other way to describe it. I couldn’t wait to get my mandoline out and try this dish. The only thing I didn’t like about this recipe, was that you need to think about what you are going to do with the scraps of potatoes you cut off to make a perfect rectangle. I actually just sliced them up and made a mini galette with a small baking dish, and cooked it alongside the other potatoes. I had to leave them in the oven longer, but they were delicious as well. Don’t worry about the shapes for that one, I called it the misfit galette. The domino potatoes were a huge hit though with my kids – they were crunchy around the edges, and soft in the middle – just a delicious treat to go with our roasted chicken (courtesy of my husband and his BGE). This is definitely a fun recipe if you are looking for something interesting to make for a dinner party, and very easy once you slice up the potatoes. So, my mandoline does it again, and fortunately I spared my fingers once again – I am off to buy a glove before my luck runs out!
- 6 tablespoons unsalted butter, melted, divided
- 3 1/2 pounds Idaho potatoes (4–6 large)
- 24 (about) fresh or dried bay leaves
- Kosher salt and fleur de sel
Preheat oven to 425°F. Brush a 13x9x2″ baking dish or cast-iron griddle with 2 tablespoons butter. Peel potatoes and trim ends (do not rinse). Trim all 4 sides of potatoes to form a rectangle. Using a mandoline, cut potatoes crosswise into 1/8″ slices, keeping slices in stacks as best you can.
Re-form slices from each potato into a stack. Place in prepared dish, fanning apart slightly like a deck of cards. Insert bay leaves between potato slices at even intervals. Season with salt and drizzle with
remaining 4 tablespoons butter.
Bake potatoes, rotating the dish halfway through cooking, until the edges are crisp and golden and the centers are tender, about 1 hour. Sprinkle with fleur de sel.
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