Domino Potatoes

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I know it’s Monday morning and you’re probably forcing yourself to think about salads, but a potato will always make a chin up. Especially when they are sliced super thin, doused in butter and seasoned with salt, pepper and fresh rosemary. This is basically a classic Pommes Anna with a funny vertical twist. It’s easy and crowd pleasing. Make note for your next search for a non-boring side.

Domino Potatoes

  • 4 Idaho (baking) potatoes
  • 4 tablespoons chilled clarified butter
  • coarse salt
  • pepper
  • fresh rosemary sprigs

Preheat your oven to 400F. Line a rimmed baking sheet with a Silpat, use a nonstick baking sheet or a medium-sized baking dish.

Cut off the two ends of one potato and reserve them. Trim the 4 sides of the potato to form an even brick. Slice of potato about 1/8 inch thick on a mandoline, keeping the slices in order if you can (just like a line of shingled dominoes). Stack in a casserole dish vertically.

Drizzle with butter. Season with salt and pepper. Add a sprig of rosemary for aromatics.

Bake for 40 minutes, or until the potatoes are browned on the edges and tender in the middle when tested with a skewer. Serve immediately.

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