Roasted Domino Potatoes

I made Roasted Domino Potatoes from this months Bon Appetit magazine (October 2011).  They look like they took hours, are easy to assemble and taste amazing.  The flavor of the bay leaves is really nice.  I prepared them in a casserole pan that looked nice enough to serve from.  I used half the butter that was called for in the original recipe and my version was as perfectly rectangular as the recipe, I had fewer potatoes on hand than I thought, so didn’t want to cut off too much potato creating the rectangles.  I didn’t use a mandoline to cut the potatoes, just took the sides off, so I had a nice steady potato to work with (not likely to roll away from the knife once I had flat sides) and sliced them with a large knife.  I also used just sea salt rather than Kosher salt and fleur de sel.  The original recipe suggests you could roast them one to two hours ahead and serve them at room temperature,  I love recipes like this when I’m entertaining.  It’s so nice to have a few dishes on a menu that can be prepared ahead of time and don’t require any fussing when it’s time to get the rest of the meal on the table.  So here’s my version with a bit less fat:

3 tablespoons unsalted butter, melted and divided

3 ½ pounds Idaho potatoes (4-6 large)

24 (about) fresh or dried bay leaves

Sea salt

Preheat oven to 425 degrees F.  Spray a 13 x 9 x 2 inch baking dish with non stick spray and then brush with one tablespoon of the melted butter.  Peel potatoes and trim ends but do not rinse in water, you’ll want them dry so they will be crispy.  Slice potatoes as noted above into 1/8 inch slices, keeping them in stacks as you cut them.

Place sliced potatoes in baking dish, fanning the slices apart slightly like a deck of cards.  Insert bay leaves between potatoes at even intervals.  Season potatoes with salt and drizzle with remaining 2 tablespoons of butter.  The original recipe called for 6 tablespoons of butter, 2 tablespoons on the bottom of the pan and 4 tablespoons for drizzling, if you aren’t watching your fat intake, you can go for the full fat, but they were very nice with a bit less.

Bake potatoes, rotating the dish halfway through cooking, until the edges are crisp and golden and the centers are tender, about an hour.  Sprinkle with additional sea salt.  I used a convection oven, so didn’t rotate the dish, but would have if using a standard oven.

Give theses a try you will definitely impress your friends and family with your culinary skills.   Karen

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