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 Dominoes
serves 2-4 as sideIngredients
2 large baking potatoes
2 tablespoons chilled butter
coarse salt (like sea salt or kosher salt)
1 Tbs fresh thyme leaves
Instructions
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.
More potato goodness 
Ooo…Lovely. I’m saving this. The blulerry balsamic is really calling my name.
I made your parmesan potato bites tonight to go with our cod and Dustin (my child who does not like potatoes) asked me to make them again tomorrow night! They were yummy!
The salmon looks amazing with blueberry balsamic reduction – fabulous! I love the idea of domino potato squares – very elegant!
This looks amazing – I would never have thought to try a blueberry reduction with salmon but I’m looking forward to trying it.
I freakin’ love the way that looks!
Your potatoes look so good! I wish I had a mandoline so I could make these tonight.
Ican’t wait to make these potatoes! If it wasn’t pizza night, these would be made!
I’m new to cooking- How long would you say to keep the potatoes in the oven? I reckon it is just by sight when the tops are browned?
Mmm, I love anything made with potatoes! This looks like a perfect side dish.
Wow! I just found your site while looking for some healthy recipes. What a great idea for a blog and I loved reading about your thoughts on money saving/nutrition through home cooking! I grew up with this mentality (thanks to my great mom) but somehow lost it along the way. Of course I gained weight and became a lazy cook. So, I am now rediscovering a life of home made and healthy food!
Thanks for posting all of the great recipes and ideas!
Gretchen
I would not have thought of this combo but I am going to have to try it! Dill and salmon often go hand in hand.
Susie, I’m so excited Dustin liked them!
Tigertrainer, I’ll make sure to email you too, but good catch that I forgot the cooking time! It’s been updated, about 30-40 or until the edges are browned and crisp and the inside is tender.
Gretchen, thanks so much for commenting. I’ve been there too and that’s why I love doing this blog so much. It’s totally possible to eat healthy AND affordably.
Thanks everyone!
I loved the idea of the potatoes. I tried them, but put them on a skewer. That way, I could get as many edges as crispy as I wanted. Of course, I did it on the grill so I could really fan them out! Thanks for the awesome idea!