Domino Potatoes Recipes
ROASTED DOMINO POTATOES
Try our Roasted Domino Potatoes, inspired by chef Francis Mallmann.
Provided by Bon Appétit Test Kitchen
Categories Potato Side Roast Christmas Thanksgiving Fall Winter Party Butter Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- 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.
DOMINO POTATOES
These are like individual crispy gratins - perfect for a supper for two! They can be prepared ahead so great if you're entertaining
Provided by Barney Desmazery
Categories Side dish
Time 1h
Number Of Ingredients 2
Steps:
- Heat oven to 220C/200C fan/gas 7. Peel the potatoes, trim to rough rectangles, then use a mandolin or knife to slice as thinly as possible. Fan out four stacks of potatoes on some baking parchment on a baking tray so they are in a line. Drizzle with the olive oil and season with salt. Cook in the oven for 30 mins, turning once, until crispy. Can be prepared ahead and reheated.
Nutrition Facts : Calories 197 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
DOMINO DAUPHINOISE
This dauphinoise makes an impressive addition to the Sunday lunch table. Pile in the cream, potatoes and thyme for a moreish, crispy delight
Provided by Barney Desmazery
Categories Side dish
Time 1h25m
Number Of Ingredients 5
Steps:
- Heat oven to 170C/150C fan/gas 3½. Butter a medium-sized gratin dish (a round or oval one about 22cm wide is ideal) with a little of the butter. Slice the potatoes into very thin rounds - a mandolin or the sharp slicing blade of a box grater is good for this. As you slice, stack the potatoes in piles and pack them into the dish starting from the outside, building a trail around the dish and then into the middle. You want all the potatoes standing on their edges like dominoes. Slip the bay leaves between some of the slices.
- Drizzle the cream and the rest of the butter over the potatoes, then sprinkle the thyme over the top. Season well and cook for 1 hr until the potatoes are tender and cooked through, then turn the oven up to 200C/180C fan/gas 6 for 10-15 mins to crisp up the top of the potatoes.
Nutrition Facts : Calories 379 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
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