Wednesday, February 13, 2013

Potato Dominoes

I've made potatoes french fried, hashed, crashed, mashed on a pizza, and even mashed in a St. Patrick's Day maki roll, but never have I ever heard of making them dominoed before.  Then all within the span of one day, I read two separate posts about Francis Mallmann's Potato Dominoes.  Coincidence?  I think not.

They're basically potatoes cut into rectangular blocks, then sliced thinly into something like a deck of cards.  Then they're roasted with clarified butter and some salt.  That's it!

The great thing about making potatoes this way is that it totally works for potatoes that may have been sitting around a little too long.  You know the ones I'm talking about--the ones that have little (or maybe not so little) growths in the eyes--the same ones that you may just throw away in a couple of days.  The genius of this recipe is that in order to get the potatoes into that block shape, you end up cutting off a lot of the outside.  While with normal potatoes this would seem like a waste (although you could always save them to make oven fries or loaded potato skins), with the old, squidgy potatoes, you'd be cutting all that off anyways!

Potato Dominoes (adapted from Seven Fires:  Grilling the Argentine Way)
serves 1-2

1/4 cup unsalted butter
1 lb. potatoes
Coarse salt

Make clarified butter by slowly melting the butter in a small heavy saucepan over medium-low heat; do not stir.


Remove from the heat and carefully spoon off any foam from the top.

Carefully pour the clear liquid butter into a small container, leaving behind the solids in the pan.  Once cool, the clarified butter can be refrigerated for weeks.

Preheat oven (with the rack positioned in the center of the oven) to 400°F.  Line a rimmed baking sheet with a Silpat.

Cut off the two ends of a potato. Trim the 4 sides of the potato to form an even brick.

Slice the potato about 1/8 inch thick on a mandoline.

Stack the slices together like a deck of cards.  Tilt the stack over at an angle and lay on the prepared baking sheet.  Dot the top and sides with 1 tablespoon of the clarified butter.

Sprinkle with salt to taste. Repeat with the remaining potatoes, keeping the stacks at least 2 inches apart.

Bake for 40 minutes or until the potatoes are browned on the edges and tender in the middle when tested with a skewer. Serve immediately.

At first I couldn't understand how Food52 got their potato dominoes to look so browned but then I realized they just flipped them over!


These turned out exactly as promised:  crispy at the edges and yet somehow still creamy in the middle.  I loved that each slice was cooked through; I really hate the taste and texture of undercooked potato.  I'd love to try this with maybe a sprig of rosemary or thyme laid across the top of each stack or maybe even with duck fat instead of the butter.

Next:  Jjajungmyeon (Korean Black Bean Noodles)
Previously:  Passion Fruit Marshmallows
Four years ago:  Tomato and Eggs over Rice, Cassava Heavy Cake

1 comment:

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