I saw these potato dominoes when Jaden made them. The orginal recipe is from Seven Fires: Grilling the Argentine Way. We have a giant box of potatoes from our CSA, so I’m always on the lookout for new ways to use them. These are super easy and fast if you have a mandoline to slice them. I honestly don’t think I’d try making them with out one. I added fresh thyme from my windowsill garden for more flavor, and we loved the moist center of each domino with the crispy buttery corners. It was a fun play on textures, and so easy to make. I skipped clarifying the butter, and cut the recipe down to two potatoes, which was more than enough for the two of us.
Potato Dominoesserves 2-4 as side
2 large baking potatoes
2 tablespoons chilled butter
coarse salt (like sea salt or kosher salt)
1 Tbs fresh thyme leaves
Preheat your oven to 400F. Grease a small shallow baking dish with butter.
Cut off the two ends of one potato and reserve them. Trim the 4 sides of the potato to form an even brick. Slice of potato about 1/8 inch thick on a mandoline, keeping the slices in order if you can (just like a line of shingled dominoes). Hold the stack of potato slices in the palm of one hand and use the other to shape them back into a brick, as you would a deck of cards.
Lay the stack on its side in the baking dish and put the reserved potato ends, cut side down at either end to keep the stack aligned. Then, with the palm of your hand, angle slices slightly to resemble a line of dominoes that has tilted over. Adjust the end pieces to keep the stack and shape, and align the slices if necessary. Dot the top and sides with pieces of butter. Sprinkle with salt and thyme to taste. Repeat with the remaining potato.
Bake for 30-40 minutes, or until the potatoes are browned on the edges and tender in the middle when tested with a skewer. Serve immediately.
Approximate cost/serving: This seriously costs about 75 cents to make, so as a side dish for 4 we’re talking about 19 cents a serving!
Vegetarian/Gluten Free: No adjustments needed. If you want it vegan, I’m sure it’d be great with olive oil.