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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.
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