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This recipe is a Francis Mallmann creation, and if that doesn’t tell you enough, just trust me when I tell you these are truly SPECTACULAR. These Domino Potatoes are perfect for so many events. Holidays 🎄, game day 🏈, an easy weeknight dinner ⏳, a fancy dinner 🍾, a romantic dinner 🥂There’s so many options! So get get your plates 🍽️ out and your forks🍴ready, because carbs have never tasted so good!
Why You’ll Love Domino Potatoes
Savory potatoes slow roasted in a delicious clarified butter 🧈 to a caramelized and crunchy perfection. As you bite into these beauties, you’re met with the creamy and wonderful center. The herb 🌿 infused oil is just one more element that adds to how spectacular these domino potatoes truly are, adding a depth and warmth to this meal that is unmatched.
How To Prepare Domino Potatoes
🥔 Peel the russet potatoes and cut into a rectangle. You can either discard the scraps, or if you like to use every bit of your food like me, you can save the scraps in water. One idea on what to do with the scraps, you can do a smaller version of my Potato Croquettes with Cheese.
🔪 Now it’s time to cut your potatoes. You need to make sure that they are thin but don’t slice them too thin. I recomeend using a mandoline to get the perfect thickness and to make sure they are similar in size so they cook evenly. You can also use a knife and do your best to make sure they’re evenly sized.
🧈 Keep each potato in a little pile, and then, using a paper towel, remove as much of the excess moisture as you can. Place your neatly square potato stacks on a parchment paper lined baking sheet. Lay the potatoes down pretty tightly but fan them out a bit like dominoes. Spoon one tablespoon of clarified butter over the top of each potato stack and add some seasoned salt. You should only be using half of the clarified butter for this. You will use the rest later. For the seasoning, I’m obsessed with Peg’s Pink Salt Seasoned Salt!
🔥 Bake at 425°F for 45-60 minutes. Make sure they are very golden. Halfway through, top with the rest of the butter.
🌿 In the meantime, mix everything for your herb oil. When your potatoes are beautifully golden, top them with a bit of the herb oil and some flaky salt. And that is it, subscribe for more!
Substitutions for Domino Potatoes
- Instead of Russet potatoes, you can use your preferred potato. Just make sure to adjust the cooking time.
- You can use whatever your favorite potato seasoning is to top these and truly make them your own!
- For ideas on what to do with the scraps, you can do a smaller version of my Potato Croquettes with Cheese.
Variations for Domino Potatoes
- To make these Domino Potatoes a spicy version instead of savory, you can always top it with my famous Salsa Macha!
- If you would like to keep it savory and herby but still add spice, you can pop a pinch of cayenne into the herb oil.
- For a stuffed potato angle, skip the herb oil and top it with sour cream, cheese, bacon bits and chives!
🔥 Chef Nadia’s Tips 🔥
- Make sure you use clarified butter 🧈 This is an important step because it has a higher burn point than regular butter. The potatoes will be roasting on a high heat for a long time and you want to make sure the butter doesn’t burn.
- Make sure you slice 🔪 the potatoes as evenly as you can so they have an even cook. Make sure they are not too thick but also don’t go too thin.
Recipes That Pair
Preparation Pictures for Domino Potatoes
Enjoy! ☺️
Common Questions
The clarified butter 🧈 won’t burn while you roast the potatoes for a long time at a high temperature so it is important that you use clarified butter for these Domino Potatoes.
I really like the OXO Good Grips Chef’s Mandoline Slicer.
On these Domino Potatoes I use Mother-In-Law’s Kimchi Gochugaru.
You can the herb oil and clarified butter beforehand. Make sure you store the herb oil in an airtight container in the fridge. The clarified butter can be left at room temperature and reheated before spooning it onto the potatoes. The actual Domino Potatoes need to be sliced directly beforehand or else they will brown. Putting them in water to prevent browning will just get between every slice and not be good.
Domino Potatoes
Equipment
- Mandoline Slicer (optional)
- knife
- baking sheet
Ingredients
Domino Potatoes
- 4 large russet potatoes
- 6 tbsp clarified butter
- Seasoned salt or kosher salt to taste
Herb oil
- 2 tbsp chives
- 2 tbsp dill
- 2 tbsp parsley
- 2 tbsp freshly grated parmigiano
- 1.5 tsp gochugaru
- 1 tsp red wine vinegar
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 1/3-1/2 cup olive oil
Instructions
- Peel the russet potatoes and cut into a rectangle. Save the scraps in water. For recipe options on what to do with these, check out my Substitutions and Variations for a link.
- Cut your potatoes thinly with a mandoline or a knife if you can get them evenly sized.
- Keep each potato in a little pile. Using a paper towel remove as much of the excess moisture as you can.
- Place on a parchment paper lined baking sheet.
- Lay the potatoes down pretty tightly but fan them out a bit like dominoes.
- Spoon 1 tbsp of clarified butter over the top of each potato and add some seasoned salt.
- Bake at 425°F for 45-60 minutes. Make sure they are very golden. Halfway through top with the rest of the butter.
- Mix everything for your herb oil.
- Top your potatoes with a bit of the herb oil and some flaky salt and that is it!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
