From our new podcast network, The Genius Recipe Tapes is lifelong Genius hunter Kristen Miglore’s 10-year-strong column in audio form, featuring all the uncut gems from the weekly column and video series. Subscribe on Apple Podcasts, Spotify, or wherever you get your podcasts so you don’t miss out.
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49 Comments
Jean W.
December 13, 2017
Domino's is a "bad" pizza? We've been franchisees since 1985....superlative product and standard. What do you know about perseverance, corporate politics, employee drama, pilferidge, and cash flow.? Yet, you're quick to dismiss for your less than clever sound bite. Not impressed with your writing, and I wonder how you would deliver en mass pizza?
Maralyn
March 5, 2016
Trader Joe's sells clarified butter "Ghee" for only 3 or 4 dollars a jar. It's great and no need to refrigerate it.
Suparna B.
March 15, 2015
Do yourselves a favor and make this. Multiple times a week. Amazing. Genius. Slices of heaven
frank
September 23, 2013
Genius indeed. Made these as last night to accompany Churrasco flank steak. Both were a hit. Lots of different flavors and textures of the potato in a single dish. Stunning presentation too!
Rosemaryandthegoat
February 24, 2013
A different take on hasselback potatoes which I can never get to open up properly. I am trying these tonight. Potatoes pave next on my list.
saltandserenity
February 5, 2013
I almost didn't finish reading the end of this post I was so excited to get to the kitchen and start peeling potatoes. These indeed are genius. Thanks for bringing them the attention they deserve.
Foodiewithalife
February 4, 2013
Wow! What a show stopper! I'm making these for a dinner party.
Christina
www.foodiewithalife.com
Christina
www.foodiewithalife.com
Kathi D.
February 3, 2013
These look luscious. And thank you for mentioning Van Morrison. I needed to hear that after my workout this week with a young man born in 1988, an excellent trainer and lovely kid who understood none of my cultural references. I had to tell him that George Harrison was a member of The Beatles. Made me almost shed a tear for the younger generation.
Kathy S.
February 3, 2013
Love this recipe and many others on this site. My one complaint (suggestion-I always complain first!) When I press print, the lead photo never comes up with the accompanying recipe. I like having the photo to remind me of the dish - and I am totally a visual person anyway. What I have to go thru in order to copy a photo seems like a lot of work. Can't you just include a photo of the finished dish within the print option? Please....
chriskline
February 3, 2013
I've seen these before, but your recipe has inspired me to try these soon. Something about cold, snowy Ohio days make potatoes sound irresistible.
Dazzle-dae
February 3, 2013
Like the good peasant that I am, I take my potatoes any way I can get them - but "dominios"?? oh, YES!!! takes me from peasant to princess......
TobiT
February 3, 2013
I have a couple of questions about the preparation:
1. How much pre-clarified butter results in 4 tablespoons of clarified butter?
2. The recipe suggests using a non-stick pan or pan lined with silpat, yet the beautiful photo shows just a regular, well-loved cookie sheet (or maybe it's a jelly roll pan). Do I need to use a non-stick or silpat? My experience is that sometimes non-stick tools like these don't result in crispy edges.
Thanks - am dying to make these NOW! So delicious-looking!
1. How much pre-clarified butter results in 4 tablespoons of clarified butter?
2. The recipe suggests using a non-stick pan or pan lined with silpat, yet the beautiful photo shows just a regular, well-loved cookie sheet (or maybe it's a jelly roll pan). Do I need to use a non-stick or silpat? My experience is that sometimes non-stick tools like these don't result in crispy edges.
Thanks - am dying to make these NOW! So delicious-looking!
Kristen M.
February 5, 2013
1. You only need about 5 tablespoons of whole butter to wind up with 4 tablespoons clarified.
2. Great question -- in this case, the pan wasn't originally non-stick, but it's loved enough to act that way. With the amount of butter, sticking is unlikely either way, if you remove the dominoes carefully.
2. Great question -- in this case, the pan wasn't originally non-stick, but it's loved enough to act that way. With the amount of butter, sticking is unlikely either way, if you remove the dominoes carefully.
food-alovestory.com
February 3, 2013
As you say, nothing short of genius. Just wish I could jump to the final step: "Serve..." Now. Thanks!
food-alovestory.com
February 3, 2013
As you say, nothing short of genius. Just wish I could jump to the final step: "Serve..." Now. Thanks!
MrsWheelbarrow
January 31, 2013
Latkes were the plan for dinner tonight, but the Dominoes won out as soon as I read this enticing post, Kristen. And they completely totally were everything you promised. I don't know in what universe four potatoes serve four people, however. Just sayin'.
Panfusine
January 31, 2013
what?? you mean the six pieces shown in the pics have to be divvied up between more than one person?? ;-)
Kristen M.
February 5, 2013
Excellent point -- changing now to 2 to 4 people. (If you use huge potatoes, and have a big steak on the side, one might do the trick.)
AniQuadros
January 31, 2013
I love how food 52 explains the recipes, I do similar on my blog, step by step pictures.
It is a joy having food52, thank you for the good work. Perhaps some of you would like to check my page, I love to share my pssion for healthy food. By the way Francis Mallman is indeed a great chef.
www.heathyhappyrecipes.com
God bless you all,
Ani.
It is a joy having food52, thank you for the good work. Perhaps some of you would like to check my page, I love to share my pssion for healthy food. By the way Francis Mallman is indeed a great chef.
www.heathyhappyrecipes.com
God bless you all,
Ani.
Clara F.
January 31, 2013
Excuse me! We can't all afford to buy a tin of ghee, have you priced it lately? we all deserve to eat well, at affordable prices. Thanks to the editors for thinking of all of us!!
food-alovestory.com
February 3, 2013
Ghee? Expensive? Make it! It is much more fun, and better for you ~ http://food-alovestory.com/2012/03/25/how-to-make-ghee/
dymnyno
January 31, 2013
I love this cookbook! Last March we made reservations at his Mendoza restaurant but, alas, I ended up with a winery obligation at Carlos Pulenta' fabulous winery and restaurant (myself and 19 wine makers, all guys)
Summer O.
January 30, 2013
We made these one day when we had not only our kids but the cousins too. Everyone went around the table stating what they were grateful for that day - Jim's response? He was grateful I had had the sense to buy this cookbook and make these potatoes.
Alexandra H.
January 30, 2013
Perfect timing, Food52! I just bought some DeBuyer steel blini pans that need to seasoned before use with potato peels! I was trying to think of a recipe that called for lots of peeled potatoes, but not a gratin, etc. This is perfect, and looks fabulous, too. Thanks!
hillaryhudson
January 30, 2013
Why go to all the trouble of clarifying butter yourself when you could just buy a commercial brand of ghee; clarified butter used in Indian cooking?
darksideofthespoon
January 30, 2013
I like the idea of making the clarified butter myself because then I don't have to leave the house to make these! I always have potatoes, butter and salt!
Panfusine
January 30, 2013
For me, the added bonus is mixing up the golden crusty milk solids left behind with some warm plain rice with just a ground of cracked pepper and sea salt and scarfing it down with some fresh salad.
Panfusine
January 30, 2013
Is there a catch?? I mean, these look so dangerously beautiful and inviting, that I'm almost afraid to make them.
See what other Food52 readers are saying.