Domino Potatoes
Learn how to make these Francis Mallmann Domino Potatoes 🥔 Thinly sliced, baked to perfection and dipped in an amazing herb oil, these potatoes are sure to impress.
Equipment
- 1 Mandoline Slicer, (optional)
- 1 knife
- 1 baking sheet
Ingredients
Domino Potatoes
- 4 large russet potatoes
- 6 tbsp clarified butter, make sure it is clarified because regular butter will burn
- Seasoned salt or kosher salt to taste
Herb oil
- 2 tbsp chives
- 2 tbsp dill
- 2 tbsp parsley
- 2 tbsp parmigiano, freshly grated
- 1 ½ tsp gochugaru
- 1 tsp red wine vinegar
- ¼ tsp garlic powder
- Salt and pepper, to taste
- ⅓-½ cup olive oil
Instructions
- Wash and cut your potatoes into a rectangle.
- Cut your potatoes thinly with a mandolin 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!
Nutrition
Calories: 534kcal, Carbohydrates: 38g, Protein: 6g, Fat: 41g, Saturated Fat: 17g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 20g, Cholesterol: 59mg, Sodium: 67mg, Potassium: 934mg, Fiber: 5g, Sugar: 2g, Vitamin A: 495IU, Vitamin C: 46mg, Calcium: 63mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.