Roasted Domino Potatoes
Elegantly sliced Idaho potatoes arranged like dominoes, layered with aromatic bay leaves and brushed with melted butter, then roasted until golden and crispy on the edges while remaining tender inside.
Ingredients
- •6 tablespoons unsalted butter, melted, divided
- •3½ pounds Idaho potatoes
- •24 pieces bay leaves
- •1 to taste salt
Cooking Instructions
- 1.
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.
15 min
- 2.
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.
15 min
- 3.
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.
60 min