Domino Potatoes Recipes

ROASTED DOMINO POTATOES

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

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.

DOMINO DAUPHINOISE

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.