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Author Notes: This technique makes starchy Russet potatoes act like creamy Yukon Golds, and also makes some of the crispiest edges we've ever tasted. It's a little like Jeffrey Steingarten's famous single-layer potato gratin, pared down to three ingredients. Recipe adapted very slightly from Seven Fires: Grilling the Argentine Way (Workman Publishing, 2009). - Genius Recipes
Serves 2 to 4
For the clarified butter
- 4 ounces unsalted butter (1 stick)
For the potato dominoes:
- 4 Idaho potatoes
- 4 tablespoons chilled clarified butter
- Coarse salt
- For the clarified butter:
- Slowly melt 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.
- Pour the clear liquid butter through a fine-mesh strainer, leaving behind the solids in the pan.
- Once cool, the clarified butter can be refrigerated for weeks.
- For the potato dominoes:
- Heat a home oven (with the rack positioned in the center of the oven) to 400°F. Line a rimmed baking sheet with a Silpat or use a nonstick baking sheet.
- Cut off the two ends of one potato and reserve them. Trim the 4 sides of the potato to form an even brick. Slice the 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 on the baking sheet, 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 the slices slightly to resemble a line of dominoes that has tilted over. Adjust the end pieces to keep the stack in shape, and align the slices if necessary. 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.
- This recipe is a Community Pick!
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