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Domino Potatoes
Domino Potatoes
Matt Russell/Provençal

A potato side dish is always a beautiful thing, but these French-style domino potatoes—from Alex Jackson’s cookbook, Provençal—are particularly easy on the eyes. For one, they’re artfully arranged like fallen dominoes. They’re also drenched in clarified butter.

“These are potatoes stacked like dominoes,” Jackson writes, “and baked in clarified butter with bay leaves and sea salt. The closest relation to this in the traditional French repertoire is pommes Anna, but these potatoes are ever so slightly less complicated than all that.” 

To slice the potatoes extra thin, Jackson suggests using a mandoline, but a sharp knife will also do the trick (though it might take longer).

“They’re delicious with a steak, obviously,” he says, “but since these are potatoes cooked in butter, they are delicious with anything.”

We wholeheartedly agree.

Excerpted from Provençal: Simple Seasonal Southern French Cooking by Alex Jackson, published by Pavilion Books, 2019.

RELATED: Salt and Vinegar Roasted Potatoes with Feta and Dill

4 servings

2¾ pounds (1.25kg) red potatoes, peeled

⅔ cup (200g) unsalted butter

4 bay leaves

Sea salt

1. Preheat the oven to 400°F. Evenly slice the potatoes as thin as possible (about 1mm thick) across the width so that the slices are round instead of oblong.

2. Once the potatoes are sliced, stack them loosely in your hand and then lay them in a roasting dish. Spread them in lines across the dish like fallen dominoes, trying not to layer them too flat (they will crisp up too much) or too tightly (they will steam and not crisp properly).

3. Meanwhile, clarify the butter: In a small saucepan over medium heat, melt the butter and bring to a simmer. Cook very gently for 1 to 2 minutes, then skim off the white milk solids from the top and discard. (It doesn’t matter if you don’t get them all.)

4. Pour the butter over the potatoes, tuck the bay leaves in among the slices and season with salt. Cover the dish with aluminum foil and bake in the oven until the potatoes are soft, 40 to 45 minutes.

5. Remove the foil from the dish and, using a spoon or pastry brush, baste the potatoes with the excess butter at the bottom of the dish; return, uncovered, to the oven. Continue baking until the potatoes are golden brown and crisp, 12 to 15 minutes. Remove from the oven, pour off some of the excess butter (keep it for another batch of potatoes) and allow to cool slightly before serving.

579 calories

41g fat

50g carbs

6g protein

4g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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