5 Ingredients or Fewer

Francis Mallmann's Potato Dominoes

January 29, 2013
8 Ratings
Photo by James Ransom
  • Serves 2 to 4
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • cosull03
  • SarahInMinneapolis
  • Jeannine Doyle
    Jeannine Doyle
  • Carol Altarescu
    Carol Altarescu
  • Molly Jones
    Molly Jones
Genius Recipes

Recipe by: Genius Recipes

18 Reviews

BeverlyW October 16, 2021
Second time I’ve made these. These are SO GOOD! I just put slices of cultured butter from Trader Joe’s (didn’t bother clarifying) and was great. Also added fresh ground pepper. Wish I’d made more. The mandolin messed up after a bit so I just kind of messily piled those slices up, those were just as crispy,creamy as the neatly organized ones. Highly recommended recipe!
tbalx April 3, 2021
I just did this with a garnet yam. Stunning presentation as well as flavor. EASY
cosull03 May 11, 2020
I’m only here to echo the raving reviews below. I’m always looking to reimagine the potato... this is it. I’ll be making this recipe almost as often as I make potatoes.
SarahInMinneapolis October 22, 2016
I made this recipe and I was so proud of myself. They turned out just like the picture. The clarified butter is a game-changer. Maldon Sea Salt. The potato ends to hold the stack together? Chef's treats!
mosteff April 12, 2016
Not opposed to butter at all, but did a version with olive oil and result was very, very good.
Jeannine D. February 10, 2016
I also sometimes add air dried shallots to the butter
Jeannine D. February 10, 2016
I wouldn't recommend, we will, lose the crispness. What I do I'd peel the potatoes, cut them into the square block and put them on cold water. It only takes a few minutes to dry and slice on the mandoline, arrange and coat with clarifiyed butter. Of course, make the clarifyed butter in advance and keep warm on the stove. Put them in the oven and I find that at 400F, they only take about fifteen minutes
Carol A. February 10, 2016
Could these be made in advance and kept warm?
Molly J. March 16, 2015
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.
chez_mere December 23, 2014
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!!
Jeannine D. March 28, 2014
Love these potatoes. Made them twice since seeing the recipe. So easy, sooooo good
Jenny February 5, 2014
would this work with sweet potatoes?
Kristen M. February 5, 2014
Yes, it should!
Gretchen @. January 7, 2014
I love this recipe (my does husband too)! It comes out perfect every time I have tried it and it is so easy.
giuia.grady June 6, 2013
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.
Jana M. February 3, 2013
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.
Kitchen B. January 30, 2013
Devangi R. January 30, 2013
love this.