Imagine a mix between potato chips and fries
This is a great dish for a party or fancy meal. Serve them room temperature or reheat right before serving.
Domino Potatoes
- 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
Preheat oven to 425°F. Brush a cast-iron griddle with melted butter. Peel potatoes and trim ends, don’t wash. 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. 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. Brush with remaining butter and season with salt and pepper. Bake potatoes, rotating pan halfway through cooking, until the edges are crisp and golden and the centers are tender, about 1 hour.
