Description
This Crispy Domino Potatoes recipe features thinly sliced russet potatoes arranged in a domino pattern, brushed with garlicky butter, seasoned with thyme and salt, then baked to golden perfection. The unique presentation makes it a stunning side dish with irresistibly crispy edges and tender centers.
Ingredients
Scale
Potatoes
- 2 1/2 lb. russet potatoes
Garlic Butter
- 6 tbsp. unsalted butter
- 3 cloves garlic, grated or finely chopped
Seasoning
- 1 1/2 tsp. kosher salt
- 1 tsp. fresh thyme leaves
- Flaky sea salt for garnish
Instructions
- Preheat Oven and Prepare Garlic Butter: Arrange a rack in the center of the oven and preheat to 425°F (220°C). In a small pot over medium heat, melt the unsalted butter. Add the grated or finely chopped garlic and cook while stirring until the butter is frothing and the garlic is fragrant, about 1 minute. Remove from heat to prevent burning.
- Slice Potatoes into Domino Blocks: Trim off the ends of each russet potato. Slice off the sides to form a long square block. Using a mandoline or a sharp knife, slice each potato block crosswise into 1/8-inch thin slices. Carefully gather the slices back into the original block shape.
- Arrange Potatoes on Baking Sheet: Place the potato blocks on a parchment-lined metal baking sheet in long rows, totaling 4 or 5 rows. Gently press down on each block so the thin slices slightly fan out like dominoes beginning to fall, creating an elegant, layered effect.
- Baste and Season: Brush the potatoes generously with the prepared garlic butter, avoiding the grated garlic solids to prevent burning in the oven. Season the potatoes evenly with kosher salt and sprinkle fresh thyme leaves over the top for aromatic flavor.
- Bake Until Crispy and Tender: Bake in the preheated oven for 30 to 40 minutes, until the potatoes are tender in the center and crisp and golden on top. Remove from oven and immediately sprinkle with flaky sea salt for an extra burst of flavor and texture.
Notes
- Use a mandoline for precise, even 1/8-inch slices or a very sharp knife with steady hands to achieve similar results.
- Avoid brushing grated garlic directly onto the potatoes before baking to prevent burning and bitterness.
- Serve immediately while crispy for best texture; leftover potatoes can be reheated but may soften.
- This dish pairs well with roasted meats or as a standalone vegetarian side.
- Adjust thyme quantity based on preference or substitute with rosemary for a different herbal note.
Nutrition
- Serving Size: 1/8 recipe (about 150g)
- Calories: 210
- Sugar: 1.5g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
