Easy Domino Potatoes with Shallots
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These easy domino potatoes with shallots, thyme, and rosemary make for a super flavorful, but simple, side dish. Stacked like dominoes, they are uber creamy and buttery with caramelized, crispy edges! I could truly eat them every day of my life.
I have officially determined my desert island meal. It’s a really good Caesar salad. And these potatoes.
I mean, listen, I’m a potato girlie so I’m biased. But still, these are my new favorite. Like I could eat the entire pan all by myself. Ok, maybe I did. Don’t worry about it. 👀
It has taken me years to nail down a crispy roasted potato recipe. But, using a few techniques I learned when I was in culinary school, we’ve achieved potato bliss.
Anyways, the point is that you need to try these as soon as humanly possible. They’re lovely for a holiday or dinner party, but they also go along swimmingly with the ultimate Sunday dinner situation: roast chicken with caramelized Brussels sprouts or my go-to charred broccoli. Enjoy, friends!
Russet potatoes
In this recipe, you’ll want regular russet potatoes. Using a stacking technique, the centers will get super creamy (like Yukon Golds!) but with caramelized, crunchy edges. You’ll also need a good salted butter, shallots, fresh rosemary and thyme, garlic, Morton’s Kosher salt, and freshly-ground black pepper.
Choose potatoes that are roughly the same same size and width. You want the dominoes to be the same size so they stack well and cook evenly.
Shallot herb butter
Prep the potatoes
Don’t throw away the potato scraps! Cut them into cubes and freeze for later. You can turn them into hash browns or roasted potatoes.
Assemble & bake
Refrigerating leftovers
Place the leftover potatoes in an airtight container. Refrigerate the potatoes for up to 3 days. Or, leave them on the sheet pan and just cover them with plastic wrap or beeswax wrap!
Reheating tips
To reheat the leftovers, you can use the the oven, air fryer, or microwave!
- Oven – place the potatoes on a greased sheet pan. Heat at 350°F (177°C) for 10-15 minutes until hot and crispy.
- Air fryer – grease the air fryer basket and place stacks of potatoes in a single layer. Reheat at 360°F (182°C) for 5 minutes, checking halfway through to make sure the potatoes don’t burn.
- Microwave – reheat the potato stacks for about 1-1 1/2 minutes until hot.
Honestly, I think these potatoes are best when you eat them right away! But, if you have leftovers, you can definitely still enjoy them. I just recommend heating them in the oven or air fryer if possible. The potatoes will lose their crunch in the microwave but it still works in a pinch.
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Buttery Domino Potatoes with Shallots
Ingredients
- 6 Tablespoons salted butter (84 grams)
- 1 small shallot, minced (1/4 cup/25 grams)
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced fresh thyme
- 2 teaspoons minced garlic (about 2 cloves)
- 4 large russet potatoes (roughly the same size)
- Kosher salt and freshly-ground black pepper, to taste
Equipment
- Vegetable peeler
- Mandoline (or food processor with blade attachment)
- Half sheet pan (or roasting pan/cast iron skillet)
Instructions
- Preheat the oven to 425°F. Grease a half sheet pan, roasting dish, or cast iron skillet. Set aside.
- Melt the butter in a skillet over medium heat. Add the shallot and sauté until soft, about 2-3 minutes. Add the rosemary, thyme, and garlic. Cook until fragrant, about 30 seconds. Remove the pan from the heat.
- Next, wash the potatoes to remove any dirt. Peel the potatoes (but don't rinse them after you peel them!) and trim the ends. Then, cut the sides off of the potatoes to form a potato brick.
- Using a mandoline, carefully cut the potato bricks long-wise into 1/8-inch to 1/4-inch slices. Do your best to keep the stacks together.
- Arrange the sliced potatoes in rows, staggering them as if they're dominoes that have toppled over. For crispier potatoes, fan them further apart. For creamier potatoes, stagger them closer together.
- Pour the shallot-herb butter over the potatoes and use a pastry brush to evenly coat the potatoes. Sprinkle the potatoes generously with Kosher salt and freshly-ground black pepper.
- Bake the potatoes for 40-50 minutes, rotating the pan halfway through, until the potatoes are very tender in the center and caramelized and crispy on the edges. Sprinkle with more salt, if desired, and enjoy!
