Easy Domino Potatoes with Shallots
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. 👀
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 with bacon or charred broccoli with pecorino and breadcrumbs. Enjoy, friends!
About this recipe
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.
- These potatoes are creamy in the middle and super crisp on the edges.
- They’re topped with shallots, fresh herbs, garlic, and lots of butter.
- I’m not kidding when I say that everyone loves this easy side dish.
- They’re perfect for holidays, dinner parties, or cozy Sunday dinners!
The ingredient list
- 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.
- Butter – this is one of the rare instances where I prefer salted butter because it helps season the potatoes.
- Shallots – I like adding shallots to the potatoes because they get nice and caramelized, giving the dish a hint of sweetness.
- Herbs – a combo of fresh rosemary and thyme tastes amazing with the shallots.
- Garlic – just to add a little more depth to the dish.
- Salt and pepper – I use 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.
- Butter – unsalted butter will also work in this recipe. Just add more salt to the potatoes!
- Shallots – feel free to use a sweet onion or red onion instead.
- Herbs – you can switch out the herbs with whatever is in season. Chives, tarragon, parsley, etc.
How to make this recipe
Make the shallot herb butter
- Start by melting the butter in a skillet over medium heat.
- Then, add the shallots and sauté just until they’re tender, about 2 minutes.
- Stir the thyme, rosemary, and garlic into the butter. Remove the pan from the heat.
Prep the potatoes
- Now it’s time to prep the potatoes! Start by washing and peeling the potatoes.
- Next, trim off the ends of the potatoes. Then, cut each side to form a brick shape.
- Using a mandoline, cut each potato brick into 1/8-inch to 1/4-inch slices.
You don’t necessarily have to peel the potatoes before slicing them into bricks – it’s a personal preference. You’ll get most of the skin off when you cut the potatoes. But, if there’s a little peel leftover, it’s no problem!
Assemble & bake
- Stack the potato slices on a pan in rows, arranging them like a line of dominoes that has fallen over.
- Then, brush the shallot herb butter evenly over the potatoes. Season with salt and pepper.
- Lastly, bake the potatoes at 425°F for 40-50 minutes until they’re tender and crisp on the edges.
Here’s a few things you’ll need to make these potatoes!
- A skillet
- Vegetable peeler
- Mandoline or food processor with blade attachment
- Half sheet pan, roasting dish, or cast iron skillet
I honestly could eat these crispy herb potatoes as an entire meal in itself. But they’re so great with any cozy main dish! Here are some of my favorites.
- Smoked tri-tip
- Apple pork chops with bourbon & sage
- Sheet pan chicken cordon bleu
- Pot roast with red wine & shallots
- Beef stroganoff with shallots & brandy
Storage & make-ahead
To store leftovers, place them 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!
You can also make these potatoes up to 2 hours in advance! Just underbake them by about 10-15 minutes. Then, remove the potatoes from the oven and let them sit at room temperature for up to 2 hours. Before serving, finish baking them for 10-15 minutes until they’re hot and crispy!
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 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 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.
Tips & tricks
- Try to pick potatoes that are large and have even thickness length-wise. This will help you get those long, even slices!
- Don’t wash the potatoes after you peel them! You want all the starch to help the potatoes stick together and get nice and creamy in the middle.
- Don’t worry about the potato stacks looking perfect. The staggered shingles add to the charm!
- For crispier potatoes, fan the slices out so the edges are more exposed. Or, if you want softer potatoes, stagger them closer together.
- If you want cheesy potatoes, add some grated parmesan! Just sprinkle the parm over the potatoes during the last 15-20 minutes of baking.
What are potato dominoes?
These potatoes are inspired by a recipe originally created by Argentine chef, Francis Mallmann. The potatoes are staggered so that they get nice and creamy in the center and super crispy on the edges. In his recipe, he simply uses potatoes, ghee, and salt. In my version, I decided to amplify the flavors using shallots, garlic, rosemary, and thyme!
Can I cut these without a mandoline?
To be honest, I wouldn’t recommend cutting these potatoes without a mandoline (or a food processor with a slicing blade). Evenly thick potato slices (1/8-1/4 inch) are key for those crispy edges. So, unless you have crazy good knife skills, I would definitely invest in a mandoline!
Do I have to cut the potatoes into rectangles?
Nope! Feel free to cut them into squares instead. You can also slice them into circles, but the edges won’t get quite as crisp.
What should I do with the potato scraps?
Don’t throw away all those potato scraps after you slice them into bricks! You can totally use them to make roasted potatoes, mashed potatoes, or bacon hash with runny eggs.
Just make sure you store the potatoes properly so they don’t turn brown! Place the potato scraps in an airtight container and cover them with cold water. Cover and refrigerate for up to 1 day. Or, cut the potatoes into cubes and freeze them in an airtight container for up to 3 months.
More cozy sides you’ll love
If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!
Easy Domino Potatoes with Shallots
- 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
- Vegetable peeler
- Mandoline (or food processor with blade attachment)
- Half sheet pan (or roasting pan/cast iron skillet)
- 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!
xo Sara Lynn
Song of the day – Howlin’ for You by The Black Keys