Bon Appétit
By The Bon Appétit Test Kitchen
4.6
(23)
Roasted Domino PotatoesWilliam Abranowicz
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Inspired by a recipe from chef Francis Mallmann, author of Seven Fires (Artisan), these crisp-tender potatoes are redolent of bay leaves. Roast them 1 to 2 hours before the party starts and serve at room temperature, or rewarm just before serving.
Ingredients
Makes 8 servings
6 tablespoons unsalted butter, melted, divided
3 1/2 pounds Idaho potatoes (4-6 large)
24 (about) fresh or dried bay leaves
Kosher salt and fleur de sel
Preparation
Step 1
Preheat oven to 425°F. Brush a 13x9x2" baking dish or cast-iron griddle with 2 tablespoons butter. Peel potatoes and trim ends (do not rinse). Trim all 4 sides of potatoes to form a rectangle. Using a mandoline, cut potatoes crosswise into 1/8" slices, keeping slices in stacks as best you can.
Step 2
Re-form slices from each potato into a stack. Place in prepared dish, fanning apart slightly like a deck of cards. Insert bay leaves between potato slices at even intervals. Season with salt and drizzle with remaining 4 tablespoons butter.
Step 3
Bake potatoes, rotating the dish halfway through cooking, until the edges are crisp and golden and the centers are tender, about 1 hour. Sprinkle with fleur de sel.
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Reviews (23)
Back to TopTriangleAbsolutely loved this recipe. I mean...it's potatoes. Salt. Butter. Bay leaves. Simple, right? Simple is sometimes best, and this dish was super simple yet made the kitchen smell heavenly because of the fresh bay leaves, and it was a huge hit. My potatoes were more octagonal than square, because I had small-ish potatoes to work with, but I'm putting this in my 'go to' file because it was just that good.
toasted
Knoxville, TN
1/21/2020
at the end of the day, these were just plain ol' potatoes, albeit in a different shape. Mine took on a grayish-greenish cast. Too much work and waste for the effort.
lesliehapp
Maryland
12/5/2013
Made these last night for a potluck. They are super easy, even without a mandoline. Mine may not have been perfect squares but they still looked elegant and were inhaled. Of course, there were a lot of teen boys and they eat almost anything...I reduced the cooking time to 40 minutes and used 6 very large potatoes. I roasted the cleaned potato "scraps" on a cookie sheet at the same time (shook them with olive oil and miscellaneous herbs). That way we could munch on "poor man potatoes" while admiring the "rich man potatoes" before the event.
catsndogs
California
12/23/2012
This is an amazingly simple and delish recipe. Who knew bay leaves could be used this way? Weren't we taught that you only use them to throw in the soup pot!? One challenge is that they cannot be made ahead because you can't soak them in water to prevent browning. These are challenging to make for a large crowd!
Eliza2012
12/18/2012
No need to peel the potatoes if you areslicing off the sides and ends. I'vemade this twice and both times itdisapeared. So fragrant and crispy andbeautiful to look at. I wouldrecommend doubling the recipe since theamount of potatoes is rather small oncethey are trimmed. I like the fact thatthis dish is not all that time-sensitive, meaning it can sit a bit ifthe rest of the dinner isn't quiteready. Great for a dinner party.
Anonymous
San Marino
4/27/2012
My guests loved these potatoes. Lots of waste but kept the sides and extras and made mashed potatoes. With the mandoline the slicing was easy. Wasn't sure that my "meat, potatoes, and gravy" guests would like them, But they loved them and almost licked the dish clean.
needledom
Portland OR
3/25/2012
We love this recipe and it is such a beautiful and simple presentation. The WOW"s we received when serving them surely made the effort making them all that more worthwhile.To the reveiwers who hated all that waste. try making a spanish tortilla with the leftovers the next day!
laduque66
La Mesa, CA
3/24/2012
This was one of the most simplestand delicious potato recipes I'veever tried. Let' face it potatoescan be boring. This recipe not onlylooks beautiful, which I mustconfess is the reason why I made it,but tastes wonderful! It's amazing how so few ingredients can change a potato.This is a keeper. I will make thisagain and again. This October 2011issue had so many good recipes init, it kept me awake at night!
desertgrl
La Quinta, CA
3/14/2012
Delicious! Used duck fat instead of butter. Wonderful. Cooked in less time than 1 hour. Will definitely make again.
kdandie
Toronto, Ont
2/19/2012
Very rich and delicious- beautiful presentation as well. I used the whole potato rather than cutting them into rectangles and it was still just as pretty without all the waste.
leksa
Chicago
1/11/2012
Absolutely Loved theseMade a five pound bag for 11 guestsShould have made 10 pounds. Everyone wanted secondsYou'll need to be creative with all the left-over potatoes created by slicing the shape.
delspina
purdys, new york
11/20/2011
These are delicious. You do lose a lot of potato when making the rectangle shape. Keep an eye on them as mine were almost overcooked at 40 minutes. I was running an errand and asked my husband to take them out of the oven. A third of the pan disappeared before I returned home. Hmm. The kids were fighting over who would get to have the remaining potatoes.
Anonymous
princeton nj
10/23/2011
This was great just out of the oven.Not as good at room temp or reheated.Saved a lot of time by slicing potatoesin the food processor. Also made asecond batch with even thinner slicedpotatoes just reduced the cooking timeand let them brown more. A very easyfast recipe.
Anonymous
Burlington, ON
10/11/2011
I simply do not think this is worth the time or effort to make. Just an okay recipe. The picture looks beteer than it actually is. A one time recipe!
lnilsen
10/9/2011
Loved this.Made ahead and reheated.Only issue was the bay leaves browned after only 10 minutes so perhaps I would use smaller or halved leaves so less stick out.
Barbara1982
10/9/2011
TagsPotatoRoot VegetableVegetableSideDinnerGluten FreeNut FreeVegetarianOven BakeBon Appétit
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