BON APPETIT ~ ROASTED DOMINO POTATOES
From a tiny BEACH kitchen:
This fantastic recipe was found in the October 2011 issue of Bon Appetit magazine. In your pantry, you probably have the few ingredients you’ll need to make this dish. Take special care in the cutting of the potatoes for a beautiful presentation. If you have a mandolin use it carefully. The bay leaves give off a wonderful aroma as they are baking. This recipe served 8 people at our Beachpeach Celebration dinner. Very easy to make and elegant to serve. ~ Sheryl
- 5 or 6 Idaho Potatoes
- 6 TBSP Butter
- Bay Leafs
- Kosher Salt
Preheat oven to 425 degrees. Use a heavy 13×9 baking dish or heavy sheet pan with sides. Melt 2 TBSP butter. Pour into baking dish.
Cut off sides of potatoes to form a square and slice 1/8″ thick. ( A mandolin works wonderful for this if you have one.) Keep potatoes in stacks. Slide stacks of potatoes into the baking dish as you would “dominoes”.
Tuck bay leaves randomly among the potatoes…the more the merrier.
Melt the remaining 4 TBSP butter and pour over entire dish.
Sprinkle with kosher salt (you want to see the salt crystals).
Bake approximately 40 minutes or until edges are “crispy”.
Serve casually in baking dish or carefully move potatoes to a platter, keeping the potatoes in a “domino” position.