Francis Mallmann's Potato Dominoes

By • January 29, 2013 10 Comments

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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
  1. For the clarified butter:
  2. Slowly melt butter in a small heavy saucepan over medium-low heat; do not stir.
  3. Remove from the heat, and carefully spoon off any foam from the top.
  4. Pour the clear liquid butter through a fine-mesh strainer, leaving behind the solids in the pan.
  5. Once cool, the clarified butter can be refrigerated for weeks.
  6. For the potato dominoes:
  7. 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.
  8. 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).
  9. 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.
  10. 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.
  11. Sprinkle with salt to taste. Repeat with the remaining potatoes, keeping the stacks at least 2 inches apart.
  12. 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.

More Great Recipes: Potatoes|Appetizers|Hors d'oeuvres|Side Dishes|Snacks

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Comments (10) Questions (0)


6 months ago Molly Jones

Wow. Just wow. Who knew something so simple would be so good? I followed the recipe as is, and this will now be my go to potato cooking method. My boyfriend says to give them a 10 out of 10.


8 months ago chez_mere

Just made these with rendered chicken fat instead of butter; I've never been happier to cook for a friend who was allergic to dairy!!


over 1 year ago Jeannine Doyle

Love these potatoes. Made them twice since seeing the recipe. So easy, sooooo good


over 1 year ago Jenny Ly

would this work with sweet potatoes?


over 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

Yes, it should!


over 1 year ago Gretchen @ Backyardnotes

I love this recipe (my does husband too)! It comes out perfect every time I have tried it and it is so easy.


about 2 years ago giuia.grady

I loved the crispy edges and the creamy potatoes inside. The recipe is so clean and simple - butter, potatoes and salt. Absolutely delicious, but incredibly time consuming. Definitely worth the effort as part of a special meal. It looks beautiful served.


over 2 years ago Jana McMahon

Always looking for a new way to decorate a plate with delicious eye candy. This one fits the bill. Can't wait to give it a go.


over 2 years ago Kitchen Butterfly



over 2 years ago PistachioDoughnut

love this.