Francis Mallmanns Potato Dominoes Food

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ROASTED DOMINO POTATOES



Roasted Domino Potatoes image

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

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

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.

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