Buttery Domino Potatoes with Shallots
These easy domino potatoes have shallots, thyme, and rosemary for a super flavorful, but simple, side dish. Stacked like dominoes, they are uber creamy and buttery with caramelized, crispy edges. I could honestly eat them every day.
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!
Notes
Try to pick potatoes that are large and have even thickness length-wise. This will help you get those long, even slices!
You don't necessarily have to peel the potatoes before slicing them into bricks. It's just 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!
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!
If you want cheesy potatoes, add some grated parmesan! Just sprinkle the parm over the potatoes during the last 15-20 minutes of baking.
Serving: 1serving, Calories: 207kcal, Carbohydrates: 24g, Protein: 2.8g, Fat: 11.7g, Saturated Fat: 7.3g, Cholesterol: 31mg, Sodium: 285mg, Potassium: 611mg, Fiber: 3.6g, Sugar: 1.7g, Calcium: 26mg, Iron: 1mg
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