Ingredients
Equipment
Method
- Preheat your oven to 400 degrees Fahrenheit. This temperature is essential for achieving that nice, crispy edge on the potatoes. A properly heated oven ensures even cooking.
- Line a rimmed baking sheet with a Silpat or a nonstick baking sheet. This will prevent the potatoes from sticking and make cleanup a breeze. A medium-sized baking dish can also work if that’s what you have on hand.
- Take one Idaho potato and cut off the two ends, setting them aside for later. This step is crucial for creating a stable base for your domino-like stack.
- Trim the four sides of the potato to form a rectangular brick. The goal is to create even sides that will hold the slices together well. Make sure to keep the cuts clean and precise.
- Using a mandoline slicer, slice the potato into pieces about 1/8 inch thick. Keep the slices in order, just like a line of shingled dominoes. Consistent thickness is key here for even cooking.
- Once you have your slices, hold the stack in one hand and shape them back into a brick form with the other hand. Basically, you want it to resemble a deck of cards. This is where the fun begins!
- Lay the stacked slices on their side on the prepared baking sheet. Place the reserved potato ends, cut side down at either end, to help maintain the shape.
- Using your palm, angle the slices slightly to mimic a line of dominoes that has tilted over. It’s a playful presentation that adds charm to the dish, so take your time with this step!
- Dot the top and sides of your stack generously with pieces of the clarified butter. Sprinkle with coarse salt to taste. The butter will melt and seep into the layers, adding that delicious richness.
- Repeat the stacking and seasoning process with the remaining potatoes, ensuring that your stacks are at least two inches apart on the baking sheet. This space allows for even cooking and browning.
- Transfer the baking sheet to your preheated oven and bake for 40 minutes. You’re looking for the potatoes to be browned on the edges and tender in the middle, which you can check with a skewer. The aroma will be simply irresistible!
- While the potatoes are baking, melt the remaining unsalted butter in a small saucepan over medium-low heat. Don’t stir, as we want to keep it clear of foam.
- Once melted, remove from heat and carefully spoon off any foam from the top. Pour the clear liquid butter through a fine mesh strainer lined with cheesecloth, discarding the solids. This clarified butter can be refrigerated for weeks and used in other recipes.
- Once the Potato Dominoes are done baking, serve them immediately while they’re warm. The combination of flavors will have your guests raving!
Notes
If you’re looking to switch things up, there are so many fun variations of Potato Dominoes you can try! Here are some ideas to inspire your culinary creativity:
- Cheesy Delight: Add shredded cheese between the layers of potatoes. Mozzarella or cheddar can add a gooey texture.
- Herb Infusion: Mix fresh herbs like rosemary or thyme with the clarified butter for a fragrant twist.
- Spicy Kick: Sprinkle some paprika or chili flakes on top of the potatoes before baking for added heat.
- Vegetable Layering: Consider adding thin layers of vegetables like zucchini or carrots for added color and nutrition.
- Garnish Options: Serve with a dollop of sour cream or a sprinkle of chives to add a fresh finish.
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
- Freezing: While it's best enjoyed fresh, you can freeze Potato Dominoes. Reheat in the oven until warmed through.
- Pairing: This dish pairs well with roasted meats or a fresh salad for a complete meal.