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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5 thoughts on “Roasted Domino Potatoes”
I was planning on buying a mandoline as my next gadget (especially after making scalloped potatoes this weekend without one). I think I will also plan to get the glove…I know my luck all to well. ;) I hope you’re enjoying the holidays!
Love this, especially the presentation, it looks so simple and elegant :)
I don’t have a mandoline yet, but seriously considering it to make things like this and potato chips and what not :)
Saw this a while back in Bon Appetit and was wondering if it would actually look pretty made at home or if it was one of those that’s impossible to recreate as artfully as it looks. But they look great! Now that I know, I’ll have to try it, :)
Yes, and they were really so easy!